Okra And Quinoa Pilaf Recipe

Recipe By Slurrp

This Okra and Quinoa Pilaf is a nutritious and flavorful dish that combines the earthy taste of quinoa with the tender texture of okra. The quinoa is cooked with aromatic spices and mixed with sautéed okra, creating a delicious and satisfying meal. This pilaf is packed with protein, fiber, and vitamins, making it a healthy choice for any meal. Serve it as a main course or as a side dish alongside grilled chicken or fish.

5
20 Rating -
Rate
Vegdiet
35minstotal
15minsPrep
20minsCook
35m.total
15m.Prep
20m.Cook
Okra And Quinoa Pilaf
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ingredients serve

Ingredients for Okra And Quinoa Pilaf Recipe

  • 0.17 cup Quinoa, Rinsed
  • 0.33 cup Vegetable Broth
  • 0.17 tablespoon Olive Oil
  • 0.17 Small Onion, Diced
  • 0.33 cloves Cloves Garlic, Minced
  • 0.17 teaspoon Ground Cumin
  • 0.08 teaspoon Ground Coriander
  • 0.08 teaspoon Turmeric
  • 1/25 teaspoon Paprika
  • As required Salt And Pepper To Taste
  • 0.17 pound Okra, Trimmed And Sliced
  • as needed Fresh Herbs For Garnish

Directions: Okra And Quinoa Pilaf Recipe

Cooking Directions

  • STEP 1.Rinse the quinoa under cold water to remove any bitterness.
  • STEP 2.In a large saucepan, heat olive oil over medium heat and sauté the onion and garlic until fragrant.
  • STEP 3.Add the quinoa, vegetable broth, and spices to the saucepan and bring to a boil. Reduce heat, cover, and simmer for 15 minutes or until the quinoa is cooked and the liquid is absorbed.
  • STEP 4.Meanwhile, heat another pan with olive oil and sauté the okra until tender and slightly browned.
  • STEP 5.Once the quinoa is cooked, fluff it with a fork and add the sautéed okra. Mix well and season with salt and pepper to taste.
  • STEP 6.Garnish with fresh herbs like parsley or cilantro and serve hot.

Cooking Tips

  • To enhance the flavor, toast the quinoa in a dry pan for a few minutes before cooking.
  • If you prefer a spicier pilaf, add a pinch of cayenne pepper or red pepper flakes.
  • For added protein, you can also add cooked chickpeas or grilled tofu to the pilaf.

Storage and Serving

  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat the pilaf in a microwave or on the stovetop, adding a splash of water or broth to prevent it from drying out.
  • Serve the pilaf as a main course with a side of salad or as a side dish alongside grilled chicken or fish.
Nutrition
value
359
calories per serving
6 g Fat15 g Protein59 g Carbs19 g FiberOther

Current Totals

  • Fat
    6g
  • Protein
    15g
  • Carbs
    59g
  • Fiber
    19g

MacroNutrients

  • Carbs
    59g
  • Protein
    15g
  • Fiber
    19g

Fats

  • Fat
    6g

Vitamins & Minerals

  • Calcium
    314mg
  • Iron
    13mg
  • Vitamin A
    385mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    210mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    15mg
  • Vitamin E
    3mg
  • Copper
    < 1mcg
  • Magnesium
    161mg
  • Manganese
    3mg
  • Phosphorus
    249mg
  • Selenium
    11mcg
  • Zinc
    4mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp