Quinoa Pilaf
Khela really enjoys experimenting in the kitchen. She is an active member in several cooking groups, and her love language is most definitely food.
This recipe is featured in Lemon Herb Pork Tenderloin Dinner
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.
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.
Khela Brewer
Khela really enjoys experimenting in the kitchen. She is an active member in several cooking groups, and her love language is most definitely food. Feeding people is not just her hobby, it’s her lifestyle. She has always loved to cook, and her life pivoted when she happened into a local Facebook foodie group. She was exposed to others that shared the same passion for food and cocktails, met local chefs, and got the opportunity to compete in cooking competitions. Starting in 2018, she drastically changed the style of her cooking. Her new skills and her weight loss journey resulted in lessons to balance macros in such a way that flavor and variety were retained while focusing on health and nutrition.
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