Join! 12 weeks for $1

Check out our latest issues.

Chef Eric Ripert teaches us how to make vegetables the star of the plate.

In Mumbai, we learned a home-cook friendly version of Butter Chicken.

Take a cooking class with us and our instructors from around the world.

NEW - 125 simple weeknight recipes from the world's healthiest cuisine.

1000+ hard-to-find items from around the world.

A simple approach to lighter, tastier quinoa

Quinoa Pilaf with Dates, Almonds and Carrot Juice

40 minutes

Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.

Quinoa Pilaf with Dates, Almonds and Carrot Juice

We like the nutty, earthy flavor and gentle crunch of quinoa, but too often salads made with this seed—it’s technically not a grain—end up mushy and flavorless. For a better way, we looked to Deborah Madison, author of “Vegetarian Cooking for Everyone.” She cooks her quinoa in carrot juice, a winning combination that perked up its natural sweetness and tempered its tendency to muddiness. We also liked a quinoa by Erik Ramirez of Brooklyn’s Llama Inn. His famously madcap quinoa pilaf studded with bananas, bacon, cashews and avocado showed us that texture and contrast can make quinoa exciting. We liked a simple combo of chewy-sweet dates and crunchy almonds. We took a three-step approach to keeping our pilaf light and fluffy: first toasting the quinoa, then cooking it with less liquid than typically called for, and finally letting the cooked quinoa rest before fluffing. For texture, we added dates and almonds or cashews; both worked. Finishing with scallions, lemon and fresh dill brightened the final dish. Eat this as is or pair it with sautéed shrimp, broiled salmon or fried tofu.

4

Servings

Tip

Don’t worry about rinsing the quinoa. Most varieties sold in the U.S. are pre-rinsed. Just check the packaging.

40 minutes

Reviews
Jennie O.

This is a delicious side dish. I served it with a pork shish kabob recipe I have and everyone raved.
I did not have carrot juice on hand so I substituted orange juice; it was so good with the oj that I don't know that I will even try the carrot juice in the future.

Barbara G.

I, also, had to substitute with OJ and it came out very well. I'll be making this again!


Pardon the interruption

You need to be a Milk Street Digital Member to see the full recipe

JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1

and get access to all of our recipes and articles online, as well as in print.

GET DIGITAL & PRINT
How we use your email.

Your email address is required to identify your subscription. We will use it for customer service as well as other communications from Milk Street. We will not share, or rent your email address.