Quinoa Pilaf for the Sharing Bowl

Set out Butter unsalted, Quinoa uncooked, and Chicken Broth or vegetable broth before you start Quinoa Pilaf for the Sharing Bowl. The batch is written for 6 people.

Count on 15 minutes of cooking, about 15 minutes from the first measurement to the plate.

Ingredients Method

What goes in the bowl

• 1 tablespoon Butter unsalted
• 1 cup Quinoa uncooked
• 2 cups Chicken Broth or vegetable broth
• 1 Bay Leaf dried or fresh
• 1 Cinnamon Stick
• 6 Cardamom Pods
• 1/8 teaspoon Kosher salt
• ¼ cup Golden Raisins
• ¼ cup Slivered Almonds toasted

How the cooking goes

1. In a medium sauce pot, melt the butter then toast the quinoa over medium-low heat until most of the quinoa begins to brown and it smells a little nutty. The quinoa will also begin to pop, which is unavoidable.
2. Pour in broth then stir.
3. Put whole spices and return the pot to the heat. Cover and cook over a moderate flame until it comes to a boil. Reduce heat to low and simmer until all the water has been absorbed and the quinoa looks plump. The little tails on the grains will also pop out when fully cooked.
4. Fluff with a fork then then toss in the toasted almonds and golden raisins.
5. Move it onto a serving bowl and enjoy while hot.

After it comes off the heat

Give the plate the rest the method asks for. Cover leftovers and refrigerate them when the dish includes meat, eggs, or dairy.

If you want another plate from Sides, open Brown Butter Sage Mashed Sweet Potatoes beside the Main Plate and Baked Mac and Cheese beside the Main Plate.