The spices in this dish were amazing. The combination of turmeric, ginger, cardamom, and cinnamon were a hit! I also really loved the artichokes. This took plain old quinoa to another level. Chef Simone suggested adding this with grilled or sauteed chicken breast, but I think this is so good you could eat it as a meal by itself.
Spiced Quinoa Pilaf [Sassool Cafe]
Print recipe| Serves | 8 |
| Prep time | 40 minutes |
| By author | Simone Saleh |
Ingredients
- 1 tablespoon Olive Oil
- 3 cloves Garlic (Minced)
- 3 stalks Celery (Chopped)
- 2 Large Carrots (Chopped)
- 1 cup Dry Quinoa
- 1 bag Frozen Artichoke Bottoms (Thawed and Cubed)
- 4 cups Hot Water
- 1 teaspoon Salt
- 1 teaspoon Turmeric
- 1 teaspoon Ground Ginger
- 1/2 teaspoon Cardamom
- 1 teaspoon Cinnamon
- Parsley (for Garnish)
- 4oz Halloumi Cheese (Chopped in 1/2 Inch Cubes (Optional))
Directions
| Step 1 | |
 Heat olive oil in a pot and then add minced garlic; let sit until it becomes fragrant. | |
| Step 2 | |
 Heat olive oil in pan and add diced onion, let sit until it become translucent and then add in the garlic. Stir and then let sit for about 2 minutes. | |
| Step 3 | |
 Add in the dry quinoa, along with the cubed artichokes, stir once and let cook for 4 more minutes. | |
| Step 4 | |
 Add all spices, followed by the hot water. Cook for about 20 minutes, or until the quinoa has absorbed the water. Garnish with parsley before serving. | |
| Step 5 | |
 After quinoa is ready, mix in ½” cubes of sautéed halloumi cheese and mix well before serving. [Optional] | |
