Red Quinoa Pilaf
Red quinoa is cooked with edamame, mango, red pepper and chillies before almonds, cranberries, fresh coconut and coriander are stirred in. A great dish to serve with spicy grilled meats.
Ingredients
Serves: 8
- 200g red quinoa, rinsed and drained
- 475ml water
- 1 pinch salt
- 150g frozen shelled edamame, thawed
- 1 unripe mango, grated
- 1 red pepper, diced
- 1/2 Scotch bonnet chilli, finely chopped or to taste
- 6 spring onions, chopped
- 4 tablespoons flaked almonds
- 4 tablespoons dried cranberries
- 4 tablespoons fresh shaved coconut
- 3 tablespoons chopped fresh coriander
- 125ml lime juice
- 2 tablespoons balsamic vinegar
- salt and ground black pepper to taste
Method
Prep:30min ›
Cook:20min ›
Ready in:50min
- Place the quinoa into a saucepan over medium-high heat and toast the quinoa in the dry pan, shaking the pan frequently, until the quinoa is dry and giving off a roasted fragrance, 2 to 5 minutes. Stir in water and a pinch of salt, bring to the boil, cover, reduce heat and simmer the quinoa for about 10 minutes.
- Stir in the edamame, mango, pepper and chilli, cover and simmer the mixture until the water has been absorbed and the quinoa is fluffy, about 5 more minutes. Stir in the spring onions, almonds, cranberries, coconut, coriander, lime juice, balsamic vinegar and salt and pepper. Bring the mixture back to a simmer and serve hot.
Ingredients
If your local supermarket doesn't stock red quinoa, you can buy it online or substitute it in for white quinoa. Edamame can be purchased in Chinese/Oriental speciality stores.
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Reviews & ratings
Average global rating:
(7)
Reviews in English (6)
Something was off about the proportions of ingredients in this recipe - definitely too much lime and chile pepper. - 31 Dec 2010 (Review from Allrecipes US | Canada)
I'm all for interesting and unusual flavor combinations, and I love a good sweet/savory dish, but these ingredients just did not work together. Honestly, it tasted like I cleaned out my refrigerator. It needs some type of seasoning to tie everything together. It was also very oniony. I think you'd be better off omitting the edamame (which I love, but which just doesn't blend here) and red peppers, using red onions caramelized in coconut oil, and increasing the salt. Thanks, but this isn't a keeper for me. - 03 Feb 2010 (Review from Allrecipes US | Canada)
tasty! I switched lentils for edamame because I didn't have any on hand, reduced the onions to 3, and used a habanero pepper instead of serrano. Really a nice dish with a Caribbean flair! - 19 Jul 2010 (Review from Allrecipes US | Canada)