SUMMER QUINOA PILAF
Serves4to6
If you have been underwhelmed by quinoa recipes, try this one: It employs a few easy techniques, such as toasting the grains and cooking them as you would a pilaf.
Make Ahead: This pilaf is at its best when freshly made, but you can reheat leftovers by spreading them on a rimmed baking sheet and placing them under the broiler just until heated through.
From food writer Joy Manning.
3 tablespoons extra-virgin
olive oil
1/2 cup minced onion 2 cloves garlic, thinly
sliced
1/2 teaspoon Spanish smoked paprika (pimenton)
1 pinch crushed red pepper
flakes
1 1/2 cups dried quinoa 2 cups water
Salt
1 large red bell pepper, cut into thin, 1-inch-long strips (ribs and seeds removed; about 2 cups total)
1 1/2 cups fresh or frozen/
defrosted corn kernels 1 cup cherry tomatoes,
quartered
1/4 cup pumpkin seeds,
toasted (see NOTE)
1/4 cup chopped cilantro leaves and tender stems
2 ounces goat cheese (1/2
cup crumbled)
Heat 2 tablespoons of the oil in a medium pot over medium-high heat. Once the oil shimmers, add the onion, garlic, smoked paprika and crushed red pepper flakes. Cook for 5 to 8 minutes, stirring occasionally, until the vegetables begin to brownattheedges.Add the quinoa; stir for 3 to 5 minutes, until the grains darken and start to pop.
Add the water and 1/2 teaspoon of salt; once the mixture comes to bring a boil, reduce the heat to low, cover and cook for 17 to 20 minutes, until the water is absorbed and the quinoa is tender. (If quinoa is still wet, uncover, increase the heat a bit and cook, stirring, for another 1 to 3 minutes.) Remove from the heat.
Meanwhile, position an oven rack about 6 inches from the broiler element; preheat the broiler. Toss together the red bell pepper strips and corn on a rimmed baking sheet with the remaining tablespoon of oil and season with a pinch of salt.Spreadthemixturein a single layer; broil for 10 to 12 minutes until charred in spots, stirring once or twice to prevent burning.
Fold the charred vegetables, the cherry tomatoes, pumpkin seeds and cilantro into the cooked quinoa (off the heat). Top with the crumbled goat cheese, and serve right away
NOTE: Toast the pumpkin seeds in a small, dry skillet over medium-low heat, until fragrant and lightly browned, shaking the pan occasionally to avoid scorching. Cool completely before using.
Nutrition | Calories: 290; Total Fat: 14 g; Saturated Fat: 3 g; Cholesterol: 0 mg; Sodium: 260 mg; Carbohydrates: 35 g; Dietary Fiber: 5 g; Sugars:4g;Protein:10g.