Quinoa pilaf with carrot-apple-sauerkraut salad

Pilaf is something I make when I want a light, easy, quick, one-pot meal. I like to also make it from lighter quick-cooking grains such as quinoa.

Sautee onion with salt on a bit of water until translucent and then add matchsticks of carrot, sautee for a bit more. Add thoroughly washed and drained quinoa and water (for one cup of grain use two cups of water), cook for 15-30 minutes on a low flame under a lid until water is absorbed. At the end mix in chopped fresh parsley, wild garlic, spring onion and a teaspoon (or more) of ume plum vinegar.

The salad is also very simple: mix equal amounts of grated sour apple, grated carrot (both were finely grated) and sauerkraut, mix well.

 

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6 Comments

Filed under Grain dishes, Recipes, Vegetable dishes

6 responses to “Quinoa pilaf with carrot-apple-sauerkraut salad

  1. yum yum yum!!
    love umeboshi anything (paste, plums, & vinegar too if my belly allows).
    so happy to read your blog!

  2. Thanks dear, happy you´re happy reading my blog 😀 Love reading yours as well! There´s way too little macro blogs online!!

  3. Lucie Tatransky

    Yum! That looks so delicious. I’ll try making it for lunch tomorrow! I’ve made typical czech svickova the macro way today and it was sooo good 🙂

    • Well I´d be interested in hearing how that is made 😀

      • Lucie Tatransky

        Well since I have two kiddies I make lot of soups and sauces. The sauce is really easy and pretty quick. First you sautee onion with a pinch of salt, then add large chunks of carrot, root parsley and celery (1/2 amount of carrots to 1/4 amount of both the root parsley and celery) and sautee a bit longer. Add vegetable broth, spices (3 pcs allspice, bay leaves) and braise approx 20 min. Take out the spices and puree with the immersion blender. Add some ume plum vinegar and apple cider vinegar to your liking. Serve with tempeh and oatmeal dumplings – soak two cups of oatmeal in three cups of boiling water and pinch or two of salt for one hour. Add some buckwheat flour to form a thicker dough. I then use ice cream scoop to make the dumplings and drop them with the scoop into boiling water for 3-5 min (depending on the amount of flour). And voila, there’s your healthy version of our traditional meal 🙂

  4. Brilliant! Thanks for the recipe 😀 Will give it a try.

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