Sunday, May 11, 2014

Roasted Veggie Qunioa Pilaf with Raisins and Pistachios

This super yummy dish is a complete meal on it's own. Instead of using rice for this pilaf dish, I used qunioa - both grains are healthy in my book, but I just love the delicate and fluffy texture of the qinoa mixed with the roasted veggies. You can serve this dish warm out of the oven, or on top of a salad cold, for lunch!


Roasted Veggie Qunioa Pilaf with Raisins and Pistachios
by Sarah Farsh May 11, 2014

  • 1 red bell pepper, seeded, chopped into small squares
  • 1 yellow bell pepper, seeded, chopped into small squares
  • 3 - 4 cups raw kale leaves, chopped
  • 1/2 cup sweet onion, chopped
  • 4 cups cooked quinoa
  • 1/4 cup raisins
  • 2 tbsp crushed pistachio nuts
  • 1 tbsp balsamic vinegar glaze
  • 1/2 tsp cumin
  • 1 tsp garlic powder
Preheat oven to 425 degrees. Place peppers and onions onto a non-stick baking sheet and roast in oven for 15 - 20 minutes. Place kale leaves onto a separate cookie sheet and bake for 15 - 20 minutes until crispy. Toss roasted veggies, kale, cooked quinoa, raisins, pistachios, balsamic, cumin, garlic powder together and place completed mixture into an oven safe pan. Bake on 350 for an additional 15 minutes.

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