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Quinoa Pilaf with Dates, Almonds and Carrot Juice

Quinoa Pilaf with Dates, Almonds and Carrot Juice

By Elizabeth GermainAugust 7, 2017

  • Makes
    4 servings
  • Cook Time
    40 minutes

We like the nutty, earthy flavor and gentle crunch of quinoa, but too often salads made with this seed—it’s technically not a grain—end up mushy and flavorless. For a better way, we looked to Deborah Madison, author of “Vegetarian Cooking for Everyone.” She cooks her quinoa in carrot juice, a winning combination that perked up its natural sweetness and tempered its tendency to muddiness. We also liked a quinoa by Erik Ramirez of Brooklyn’s Llama Inn. His famously madcap quinoa pilaf studded with bananas, bacon, cashews and avocado showed us that texture and contrast can make quinoa exciting. We liked a simple combo of chewy-sweet dates and crunchy almonds. We took a three-step approach to keeping our pilaf light and fluffy: first toasting the quinoa, then cooking it with less liquid than typically called for, and finally letting the cooked quinoa rest before fluffing. For texture, we added dates and almonds or cashews; both worked. Finishing with scallions, lemon and fresh dill brightened the final dish. Eat this as is or pair it with sautéed shrimp, broiled salmon or fried tofu.

Tip

Don’t worry about rinsing the quinoa. Most varieties sold in the U.S. are pre-rinsed. Just check the packaging.

Ingredients
  • 2

    tablespoons salted butter

  • 1

    medium carrot, peeled and diced (about ½ cup)

  • 1

    small yellow onion, diced (about ½ cup)

  • Kosher salt

  • 1

    cup white quinoa

  • 1

    tablespoon finely grated fresh ginger

  • 1

    teaspoon ground cumin

  • ½

    cup carrot juice

  • ¾

    cup water

  • 4

    medjool dates, pitted and diced

  • ⅓

    cup chopped almonds or cashews, toasted

  • 2

    scallions, trimmed and chopped

  • 3

    tablespoons chopped fresh dill, plus more to garnish

  • 1

    teaspoon grated lemon zest, plus 1 tablespoon lemon juice

  • Ground black pepper

  • extra-virgin olive oil, for drizzling (optional)

Step 1

In a medium saucepan over medium, melt the butter. Add the carrot, onion and ¼ teaspoon salt. Cook, stirring, until softened, 3 to 5 minutes. Add the quinoa and cook, stirring, until fragrant and beginning to pop, about 5 minutes.

Stir in the ginger and cumin. Cook, stirring, for 1 minute. Add the carrot juice, water and 1/4 teaspoon of salt. Bring to a boil. Cover, reduce to medium-low and cook until the liquid is absorbed, 11 to 13 minutes.

Step 2

Remove the pan from the heat and uncover. Sprinkle in the dates, cover the pan with a kitchen towel and replace the lid. Let sit for 10 minutes. Fluff the quinoa with a fork, then add the almonds or cashews, scallions, dill, and lemon zest and juice.

Stir gently to combine, season with salt and pepper, then garnish with dill and a drizzle of olive oil, if desired.

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