Are there any quinoa fans out there? I really love the nutty flavors and the healthiness of quinoa, but honestly my husband doesn’t love it. So while the taste is okay, he doesn’t love the texture. Although, he has been enjoying this Rice and Quinoa Pilaf, lately.
So, I’ve come up with a solution so we can still have the flavors and some of the health benefits to this grain, without it being too prominent. The blend of basmati rice with quinoa makes a great dish.
Now, I can keep quinoa in the dinner meal menu rotation without having to make something separate also.
What kind of quinoa should you use?
You can use any quinoa in this recipe. However, I usually use Trader Joe’s Organic Tricolor Quinoa. It’s organic, high quality, and as well as inexpensive. The tricolor blend consists of white quinoa, red quinoa, and black quinoa. I think it’s prettier.
You can locate this quinoa with the rices in Trader Joe’s stores. With gluten free labeling, it’s a good choice, and also a good choice for vegan, and vegetarian. Quinoa is naturally gluten free. I look for the gluten free labeling so there is no contamination in the manufacturing.
Quinoa is also a complete protein and is rich in amino acids.
What to serve with this dish?
Choose a green salad and maybe some grilled meats or pan seared fish to serve alongside this. The mild flavors go with almost anything. The dried fruit gives just a slight sweetness the dish which will balance any stronger flavors of your meal.
Serve this dish with kabobs to pick up some of the Mediterranean pistachio and dried fruit flavors. It would be delicious with our Mediterranean Chicken Kebabs (Gluten Free Kabobs) and our Summer Strawberries, Basil, and Parmesan with Greens (Gluten Free) salad.
Easy prep and cooking for this pilaf
Rice and Quinoa Pilaf made Gluten Free comes together so easily, with just a few simple instructions.
If your quinoa is not pre-rinsed, be sure to rinse in a fine sieve, followed by draining the water off well. Next, do the same for your rice. If you are looking to make a stickier rice, omit this step.
Rice and Quinoa Pilaf made Gluten Free
Equipment
- 1 4-5 qt saucepan with lid
Ingredients
- 1 cup basmati rice
- ½ cup quinoa of your choice, gf rinsed
- ¼ cup yellow onion, minced
- 1 stalk celery, minced
- 1 tbsp butter, unsalted if using salted butter, omit salt
- 1 tbsp olive oil
- 3 cups gluten free broth, chicken or vegetable
- pinch of salt or to taste
- ¼ cup golden raisins or dried cranberries or ⅛ cup each
- 1-2 tbsp chopped pistachios, to top
- 1 tbsp minced parsley, to top
- 1 tbsp butter, unsalted, to top
Instructions
- Heat a saucepan with the olive oil. Once hot, add the butter and sauté the onion and celery until soft. Add the rice and quinoa and sauté for a minute. Add the broth and the raisins or dried cranberries. Bring to a boil.
- Cover and turn down to low. Simmer for 15 minutes or until the liquid has absorbed. Turn off the burner. Let sit covered for a few minutes. Fluff with a fork and spoon into a serving bowl. Top with pistachios, parsley, and butter.