Roasted Veggie Quinoa Pilaf + Bob's Red Mill Cooking School

Roasted Veggie Quinoa Pilaf + Bob's Red Mill Cooking School

Unless youve lived under a rock for the last decade or so, youve heard about all the wonderful benefits of including whole grains and legumes into a balanced diet. More and more people are turning to food and nutrition as a way to heal some of our most common ailments. Jam packed with micro and macro nutrients--these powerhouse food groups are nutritional rock stars! But knowing that whole grains and legumes are great for you and actually cooking with them at home is a whole different ball park. I mean, I remember my first attempt at making black beans at home from scratch (spoiler: they never softened) and it wasnt pretty! Here at Bobs Red Mill Cooking School, we aim to bridge the gap between knowing grains are good for you and actually eating them as a part of a balanced diet. Our classes feature a variety of cuisines taught by highly trained chefs, nutritionists, and doctors. We understand completely understand how overwhelming it can seem at first to learn how to cook your own beans at home or change from white rice to perhaps, wild rice or even farro! When you attend a class at Bobs, its our goal that you leave not only excited about a new grain but also feeling confident in your ability to cook with it at home. Our school is located at the whole grain store in Milwaukie, Oregon! For any questions about classes give us a call at (971)206-1241 or email at [email protected] and check out our class schedule at BobsRedMill.com/Classes. Check out a sample recipe from our cooking school coordinator, Sophia Worgan for crispy, golden quinoa!

Roasted Veggies over a Crispy Turmeric Quinoa Pilaf, with Lemon and Tahini Caper Sauce

Tahini Sauce:
  • 1 tsp chopped Shallot
  • tsp Caper Brine
  • 2 cloves Garlic
  • 3 Tbsp Tahini
  • 2 Tbsp Olive Oil
  • 2 Tbsp Lemon Juice
  • 4-6 Tbsp Water
  • Pinch of Salt
Roasted Veggies:
  • 1 small head of Cauliflower, cut into small florets
  • 3 Carrots, cut into coins
  • 2 Tbsp Olive Oil
  • Salt
Quinoa:
  • 1 cup Dry Quinoa
  • 1 tsp Turmeric
  • 2 cups Vegetable Broth
  • 2 Tbsp Olive Oil
  • 3 Tbsp Capers
  • 2 Tbsp Raisins
  • 2 Tbsp Pistachios
Preheat the oven to 400F. Toss the vegetables in olive oil and a pinch of salt, toss to ensure they are well coated and spread evenly on a lined baking sheet. Roast the vegetables for 15-20 minutes, until soft and browned. Set aside. Using a high speed blender or food processor, combine all the ingredients except for the water. Begin pulsing the ingredients together and drizzling the water in slowly, until you reach a puree-like consistency. Taste the sauce and tweak the flavor to your taste--set aside. In a pot, combine quinoa, turmeric, stock, and a pinch of salt. Bring the contents to a boil, then reduce the heat to low, cover and simmer quinoa for 15-20 minutes until the liquid has been absorbed. Turn off the heat, fluff with a fork, and let the quinoa sit and finish cooking for 10 minutes. In a large pan on medium heat, heat 2 tablespoons of olive oil and 1 tablespoon of capers. Pan fry the capers until they start to change color--then add in the cooked quinoa and last 2 tablespoons of capers. Continue to stir the quinoa around using a wooden spoon until the quinoa becomes slightly crunchy and dry. Lastly, add in your raisins and pistachios--stir to incorporate, then remove from heat. On a serving plate, pile your quinoa in the middle, top with the roasted vegetables, and drizzle the tahini sauce liberally on the vegetables. Finish the dish with fresh basil, dill, or green onions, and enjoy!
Bob's Red Mill
November 11 2017

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