Red Quinoa Pilaf with Caribbean Flavors Popular Recipes

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Red Quinoa Pilaf with Caribbean Flavors

"A tasty quinoa dish with the zing of lime and a depth of tropical and now not-so-tropical flavors. Goes first rate with jerk-style grilled meats!"

Ingredients :

1 cup pink quinoa, rinsed and drained
2 cups water
1 pinch salt
1 cup frozen shelled edamame, thawed
1 unripe mango, shredded
1 purple bell pepper, diced
1 serrano chile pepper, minced
6 inexperienced onions, chopped
1/four cup sliced almonds
1/4 cup dried cranberries
1/4 cup clean shaved coconut
three tablespoons chopped clean cilantro
half of cup lime juice
2 tablespoons balsamic vinegar
1 pinch salt and floor black pepper to taste

Instructions :

Prep : 30M	Cook : 8M	Ready in : 50M

Place the quinoa right into a saucepan over medium-high warmness, and toast the quinoa within the dry pan, shaking the pan often, until the quinoa is dry and giving off a roasted fragrance, 2 to 5 minutes. Stir in water and a pinch of salt, deliver to a boil, cover, reduce heat, and simmer the quinoa for approximately 10 minutes.
Stir inside the edamame, mango, bell pepper, and serrano chile, cover, and simmer the mixture until the water has been absorbed and the quinoa is fluffy, approximately 5 greater minutes. Stir inside the green onions, almonds, cranberries, coconut, cilantro, lime juice, balsamic vinegar, and salt and pepper. Bring the aggregate back to a simmer, and serve hot.

Notes :

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