Spiced Black Quinoa and Du Puy Lentil Pilaf with Cumin-Ginger Vinaigrette

Serves 6.

Spiced Black Quinoa and Du Puy Lentil Pilaf with Cumin-Ginger Vinaigrette

Pilaf is a term liberally used to simply mean “grains cooked in broth.” There are usually onions, garlic, and spices involved, and the grains are often sautéed in butter or oil before being simmered in the liquid. This getaway-friendly version calls for dried spices instead of fresh, which you can combine in advance to save space in your bags and time in your cooking. Feel free, though, to add fresh diced onions, garlic, or other vegetables if you prefer.

Toasting tips 

To toast sunflower seeds, in small saucepan or skillet, heat seeds over medium heat for about 5 minutes, stirring frequently, until browned and aromatic. Remove seeds immediately from the pan so they don’t burn.

Many variations for ultimate flexibility 

Don’t be afraid of the long ingredient list. You can skip pretty much any of the spices––except the salt––or replace them with others that you have on hand, such as parsley, thyme, or paprika. You can also use white or tri-coloured quinoa instead of black; the dark colour gives the dish a more dramatic visual effect.

 

Each serving contains: 365 calories; 18 g protein; 7 g total fat (1 g sat. fat, 0 g trans fat); 59 g total carbohydrates (7 g sugars, 19 g fibre); 348 mg sodium

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