We’re going to talk about this Ah-mazing Curried Quinoa Pilaf, in a minute. First I need to address this weather situation.
This weather reminds me of a pivotal moment that happened while we lived in Vancouver – which we still laugh at today. Jaafer and I were renting a furnished apartment but couldn’t stand sleeping on that funky droopy soft mattress they had so decided we’d buy a new one.
At Ikea of all places.
Ya I know, but if you’ve ever shopped there you’d know that their bed frames only accommodate their mattresses. Or so we were told… by an Ikea dude!!
Anyway, we were newbies! Hold your judgments, please.
So we ask the guy there for their most firm mattress, to which he replied;
“That’s relative. What’s firm for me isn’t going to be firm for you.”
Come again? The nerve of that guy.
Where was I going with this story? Oh yes, the weather.
Although we’re in the spring season, it’s been feeling less spring, more winter. But I’ll see some university students out in T-shirts and shorts and I’m in my parka shivering my butt off.
If there’s a takeaway form my crummy analogy, it’s this:
Everything in life is relative. What I consider to be cold might be the opposite for you. Either that or I have low iron….
I’m also too lazy to delete the analogy. Let’s move on.
One thing I’m sure we can all agree on is that this Curried Quinoa Pilaf is going to become a favorite in your home.You guys are going to LOVE this dish so much.
Mattress analogy not applicable here.
For one, it’s not your typical mundane quinoa – no offense to quinoa lovers out there because I love it plain too. And second, it’s full of flavor and color! Third, it’s priority allergens free. I could stop there but I have one more – It’s delicious!!!
Even though I love rice and would eat it everyday if I had some sort of willpower, quinoa’s more nutritious and potentially has less calories… I could be completely off there because that can’t be true. I don’t feel guilty about eating a couple of bowls of quinoa versus rice, is my point.
This dish is also ridiculously easy to make and it’s so versatile too. You can turn it into a quinoa salad simply by serving it cold. And if you have previously cooked quinoa in your fridge – make this dish! It works every way and I promise it’ll jazz up your dinner table. Serve it as a side, a main, for lunch, snack – I have what’s left over for breakfast because it’s that good.
You can’t go wrong with this recipe. It’s fail proof and fool proof and just go make it.
This Curried Quinoa Pilaf is free from:
- Tree nuts
- Animal products/by products
Let’s stay in touch! Drop me a line here and let me know what you think of this recipe or if you have any questions or comments, and follow me on Insta for more allergy free inspiration!
Curried Quinoa Pilaf
- 1 1/2 C red & white OR white quinoa, ~ 6 cups cooked quinoa
- 2 Tbsp extra virgin olive oil
- 2 Tbsp fresh lemon juice
- 1/2 Tsp turmeric
- 1/4 Tsp smoked paprika
- 1/4 Tsp cumin
- 1/4 Tsp curry powder
- 1 1/2 C cooked corn from fresh or frozen
- 1 C raisins, rehydrated (optional step)
- 2 green onions chopped
- small handful fresh dill, chopped ~ 3 tbsp
- sea salt to taste
- In a small to medium pot, cook quinoa in 3 cups water over high heat until it reaches a boil. Once water starts to boil, add about 1 teaspoon or so of sea salt, stir quinoa a couple of times, cover pot, reduce heat to simmer and cook quinoa for approximately 15 minutes, until water has been absorbed. Then, remove pot from heat but leave covered for an additional 5 minutes.
Remove lid and fluff the quinoa with a spoon or fork. Put quinoa into a large bowl.
- In a small bowl, quickly whisk together olive oil, lemon juice, turmeric, paprika, cumin, and curry. Pour on top of the quinoa and gently stir it in.
- Add the rest of the ingredients and stir several times until everything's incorporated. Add sea salt to desired taste and stir a few times more.