Cured Sumac and Black Garlic make this Quinoa Pilaf sing.
Traditionally used in Korean cuisine, umami-rich black garlic livens up the dish and makes a complex alternative to garlic powder. The special sumac is sourced from Turkey, packed in salt, and cured with notes of sour cherry, salt, and vinegar.
Featured in: Lemon Herb Pork Tenderloin Dinner
Ingredients
- •1 cup quinoa
- •1 3/4 cups low sodium chicken broth
- •2-3 tablespoon mild oil of choice for sautéing
- •1-2 stalks of celery, diced
- •1 large carrot, diced
- •1 medium onion, diced
- •1/2-1 red bell peppers, diced
- •1 tablespoon Cured Sumac*
- •1 teaspoon Black Garlic*
- •1/2 bunch parsley, chopped
- •salt & pepper to taste
- •Lemon squeeze - optional
Preparation
Rinse quinoa, combine quinoa and stock in a medium pot and bring to a boil. Cover, reduce the heat to low for 15 minutes. While the quinoa is 5 minutes from finished cooking in a skillet sauté the onions, celery, and carrots for 5 minutes add the bell pepper, black garlic, and sumac and cook for another 2 minutes. Turn the heat to low (or off). Before serving stir in parsley, salt and pepper to taste, and optional lemon squeeze.