{"id":778,"date":"2020-06-09T10:48:45","date_gmt":"2020-06-08T22:48:45","guid":{"rendered":"https:\/\/mfb-wordpress-ae-prod.azurewebsites.net\/explore\/uncategorized\/spiced-quinoa-currant-pilaf\/"},"modified":"2023-08-09T12:28:04","modified_gmt":"2023-08-09T00:28:04","slug":"spiced-quinoa-currant-pilaf","status":"publish","type":"post","link":"https:\/\/www.myfoodbag.co.nz\/explore\/2020\/06\/09\/spiced-quinoa-currant-pilaf\/","title":{"rendered":"Spiced Quinoa & Currant Pilaf with Roasted Cauliflower, Maple Tahini Drizzle and Almond Salsa"},"content":{"rendered":"
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Spiced Quinoa & Currant Pilaf with Roasted Cauliflower, Maple Tahini Drizzle & Almond Salsa<\/h2>\n
This\u00a0Spiced Quinoa & Currant Pilaf with Roasted Cauliflower, Maple Tahini Drizzle & Almond Salsa<\/strong>\u00a0recipe is an absolute treat. You'll be going back to the Maple Tahini Drizzle recipe again and again, it's perfect on summer salads, roasted eggplant and anything Middle Eastern-inspired!\u00a0<\/span><\/div>\n <\/div>\n \n
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Servings <\/span>2<\/span><\/div>\n \n <\/div>\n \n
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Ingredients<\/h3>

Quinoa Pilaf<\/h4>
  • \u00bd<\/span> cup<\/span> white quinoa<\/span><\/li>
  • 1<\/span> tsp<\/span> ras el hanout<\/span> (or \u00bd tsp ground cumin, \u00bc tsp ground coriander, \u215b tsp cinnamon and \u215b tsp turmeric)<\/span><\/li>
  • 1<\/span> clove<\/span> garlic<\/span> thinly sliced<\/span><\/li>
  • \u00be<\/span> cup<\/span> vegetable stock<\/span><\/li>
  • 2<\/span> Tbsp<\/span> dried currants<\/span> or dried cranberries<\/span><\/li><\/ul><\/div>

    Roast Cauliflower and Chickpeas<\/h4>
    • \u00bd<\/span> cauliflower<\/span> chopped into florets until you have around 3 cups worth<\/span><\/li>
    • 1<\/span> can<\/span> chickpeas<\/span> drained and rinsed<\/span><\/li>
    • 2<\/span> Tbsp<\/span> olive oil<\/span><\/li>
    • 1<\/span> tsp each<\/span> whole cumin seeds, whole coriander seeds and whole nigella seeds<\/span><\/li><\/ul><\/div>

      Tahini Drizzle<\/h4>
      • 2<\/span> Tbsp<\/span> tahini<\/span><\/li>
      • Juice of half a lemon<\/span><\/li>
      • 1<\/span> tsp<\/span> maple syrup<\/span><\/li>
      • 2<\/span> Tbsp<\/span> coconut yoghurt<\/span> optional<\/span><\/li>
      • 2<\/span> Tbsp<\/span> water<\/span><\/li><\/ul><\/div>

        To Serve<\/h4>
        • 50g<\/span> roasted almonds<\/span> roughly chopped (any type of nut would work well)<\/span><\/li>
        • 1<\/span> bunch<\/span> coriander<\/span> roughly chopped<\/span><\/li>
        • Zest of half a lemon<\/span><\/li>
        • 100g<\/span> hummus<\/span><\/li>
        • Large handful of leafy greens<\/span> rocket is great<\/span><\/li>
        • Pomegranate arils<\/span> optional<\/span><\/li><\/ul><\/div><\/div>\n <\/div>\n \n
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          Instructions<\/h3>
          • Pre-heat oven to 220\u00b0C. Heat a drizzle of oil in a saucepan on medium-high heat. Cook quinoa, spices and garlic for 2-3 minutes, until fragrant. Add stock, currants and a pinch of salt and bring to the boil. Once boiling, cover with a lid and reduce to low heat to cook for 15 minutes. Turn off heat and steam, covered, for 8 more minutes. Do not lift lid during cooking. Fluff grains with a fork and season to taste.<\/span><\/div><\/li>
          • Toss all roasted cauliflower and chickpea ingredients together on a lined oven tray with \u00bd tsp salt. Season with pepper and roast for 20-25 minutes, until cauliflower is golden and tender. <\/span><\/div><\/li>
          • Combine all tahini ingredients together in a small bowl with a pinch of salt. Season to taste. <\/span><\/div><\/li>
          • To serve, combine almonds, herbs and lemon zest together in a small bowl with a drizzle of olive oil. Season to taste. Spread hummus over plates and top with rocket, quinoa pilaf and roasted cauliflower and chickpeas. Drizzle with tahini sauce and garnish with more herbs if desired. Pomegranate arils would be great with this dish! <\/span><\/div><\/li><\/ul><\/div><\/div>\n
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