| Prep: 25 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 275 | 9g | 1.5g | 43g |
| sugars | fibre | protein | salt |
| 11g | 7g | 8g | 0.05g |
There’s a palpable joy I find in experiencing the grandeur of Montana’s landscapes with my taste buds, an adventure that led me to fall deeply in love with the Snap Peas and Quinoa Pilaf. This recipe meshes hearty grains and earthy veggies in a way that reminds me of gathering seasonal produce straight from the garden. It’s a touch of my home state in a dish that’s rich with flavor and goodness.
The Healthful Harmony of Ingredients
This enticing dish is testament to the fact that you don’t have to compromise taste for health. You’ll be taking in a harmonious blend of powerful nutrients in every bite. The quinoa serves as a complete protein source that’s also high in fiber and minerals. Pair that with the snap peas, bell peppers, and carrots, which are packed with vitamins for eye health and immune support. Lastly, the lemon adds a healthy dose of vitamin C, while the apple and raisins give a delightful sweetness and additional fiber.
Worried about heart health? Olive oil, that golden elixir, brings an understated charm and hearts protection to the dish. Lastly, the herbs and spices lend their unique antioxidants while enhancing the palate with their delightful pops of flavor.
A Versatile Crowd Pleaser
The Snap Peas and Quinoa Pilaf is not just wholesome, but incredibly adaptable too. It can comfortably take center stage as a main course or serve as the perfect side-kick to dishes like roast chicken or a tasty lemon salmon. Additionally, just as it pairs well with the earthy flavors of a bison burger or a venison steak, it similarly complements the sweetness of a huckleberry pie.
So, next time you want a touch of Montana on your plate, remember the Snap Peas and Quinoa Pilaf. It’s a recipe that highlights nature’s bounty while reminding me, and hopefully you too, of the diverse flavors this world has to offer.
What You’ll Need
- 1 cup of uncooked quinoa
- 2 cups of water
- 2 tablespoons of olive oil
- 1 medium onion, diced
- 2 cloves of garlic, finely chopped
- 2 cups of snap peas, trimmed
- 1 cup of diced bell pepper
- 1 large carrot, peeled and diced
- 1/2 cup of raisins or dried cranberries
- 1 large apple, peeled, cored and diced
- 1/2 cup of chopped fresh parsley
- Salt and black pepper to taste
- 1/4 cup of freshly squeezed lemon juice
- Zest of one lemon
Method
Step One
Begin by rinsing 1 cup of uncooked quinoa under cold water until the water runs clear. This helps to remove any bitterness from the quinoa.
Step Two
Combine the rinsed quinoa and 2 cups of water in a medium saucepan. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes, or until the quinoa is tender and the water has been absorbed.
Step Three
While the quinoa is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and cook until it becomes soft and translucent, which should take about 5 minutes. Add the finely chopped garlic and cook for another 1 minute.
Step Four
Add the trimmed snap peas, diced bell pepper, and diced carrot to the skillet. Cook the vegetables until they are just tender, which should take about 5 minutes. Stir in the raisins or dried cranberries, diced apple, and chopped parsley.
Step Five
Once the quinoa is done, add it to the skillet and stir everything together until it’s well combined. Season the pilaf with salt and black pepper to taste.
Step Six
Finish the pilaf by adding the freshly squeezed lemon juice and the zest of one lemon. Stir well to combine, and then remove the skillet from heat. Let the pilaf sit for a couple of minutes for the flavors to meld together. It is now ready to serve!
