Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, vickys toasted quinoa pilaf, gluten, dairy, egg & soy-free. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Vickys Toasted Quinoa Pilaf, Gluten, Dairy, Egg & Soy-Free is one of the most well liked of current trending foods in the world. It’s easy, it is fast, it tastes delicious. It is appreciated by millions daily. They are nice and they look fantastic. Vickys Toasted Quinoa Pilaf, Gluten, Dairy, Egg & Soy-Free is something which I’ve loved my entire life.
For gluten-free guests: Serve the pilaf (with or without squash) as a gluten-free alternative to traditional bread stuffing. Quinoa is inherently gluten-free, but cross-contamination can occur during processing and in bulk bins. If you are serving this to anyone following a gluten-free diet, purchase quinoa in a package labeled gluten-free.
To get started with this particular recipe, we must first prepare a few components. You can cook vickys toasted quinoa pilaf, gluten, dairy, egg & soy-free using 9 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Vickys Toasted Quinoa Pilaf, Gluten, Dairy, Egg & Soy-Free:
- Prepare 1 tbsp heaped, sunflower spread / butter
- Get 1 small onion, finely chopped
- Prepare 4 clove garlic, finely chopped
- Take 175 grams dry quinoa, rinsed
- Get 450 ml hot vegetable stock
- Prepare 1 small handful flat-leaf parsley, finely chopped
- Prepare 1/2 tsp thyme leaves
- Make ready 1 black pepper to taste
- Take 1 squeeze of lemon juice
Put the quinoa and water in a medium saucepan and bring to a boil. All of these dairy-free quinoa recipes are gluten-free too! Most are also plant-based or have a vegan option. When freshly cooked quinoa is blended, it becomes a little sticky and helps to bind little patties like these.
Steps to make Vickys Toasted Quinoa Pilaf, Gluten, Dairy, Egg & Soy-Free:
- Melt the spread in a saucepan and gently fry the onion, garlic and quinoa until lightly browned, around 5 minutes
- Add the stock and bring to the boil. Cover and let simmer for 15 minutes or until the quinoa has absorbed all of the stock
- Toss through the chopped parsley and thyme
- Season to taste with pepper and serve with a squeeze of lemon juice or a lemon wedge
- Goes great with chicken, fish or a simple salad with crusty bread
In a medium sauce pan heat olive oil, ½ cup of quinoa, onion, and garlic over medium heat. Heat until onion is translucent and some of the quinoa is toasted. Add the rest of the quinoa and the broth. Carefully stir in quinoa or barley. Carefully stir in broth, thyme, and bay leaf and bring to boiling; reduce heat.
So that’s going to wrap it up for this exceptional food vickys toasted quinoa pilaf, gluten, dairy, egg & soy-free recipe. Thank you very much for reading. I am sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
