Quinoa, Broccoli, and Leek Pilaf Recipe!

Quinoa, Broccoli, and Leek Pilaf Recipe!

Posted by The Flavor Chef on Jun 14th 2019

This Quinoa, Broccoli, and Leek Pilaf recipe is super flexible. You can use our Organic Chicken Bone Broth or our Organic Grass Fed & Grass Finished Beef Bone Broth. It is great for breakfast, lunch or dinner, and even tastes great cold if you're on the go! As always, this recipe is quick and easy, healthy and delicious. You can find this and other great recipes in The Bone Broth Secret by Lousie Hay and Heather Dane.

This weekend, visit us at BoneBroth.com and get 10% off your order with coupon code PILAF10. This coupon is only good from Friday, June 14, 2019 until Sunday, June 17, 2019 at 11:59pm PST...no exceptions!

Love is The Ultimate Spice!


Quinoa, Broccoli, and Leek Pilaf Recipe

 

2 cups quinoa (red or white) 1–2 cups water
2 tbsp coconut oil or butter 2 cups The Flavor Chef Organic Bone Broth
2 tsp curry powder (or turmeric) 2 cups broccoli, cut into small florets
2 tsp black pepper ½ tsp sea salt
1 cup leeks, sliced thin  


INSTRUCTIONS:

For optimal digestion, you can soak the quinoa, then drain the water and rinse. If you decide to skip soaking it, put the grains in a fine mesh strainer and rinse to remove the bitterness, which will make the quinoa taste better.

Put coconut oil, curry powder, pepper, and leeks into a large sauté pan and set the burner to low. Sauté for 5 minutes.

Now add the water (use 2 cups if you didn't soak the quinoa and only 1 cup if you're using soaked quinoa), The Flavor Chef Organic Bone Broth, and sea salt; turn the burner to high, bringing the liquid to a boil.

Once the liquid is boiling, turn the heat to medium low and add the quinoa. You'll want the liquid with quinoa to be simmering slowly and not boiling over, so adjust the heat accordingly. Allow to simmer for 10 minutes. This is a good time to cut up your broccoli, if you haven't already.

After 10 minutes of simmering, reduce the heat to low and add your broccoli. Put a lid on your pan; cook the quinoa and broccoli for 10 minutes or until the broccoli is soft and the quinoa is translucent. You'll see the little outer rings of the quinoa coming off the grains, which will appear translucent, with no hard, white spots appearing. If you're using red quinoa, you'll see a similar effect with the red color going from a hard, dry look to a soft, wet, translucent look.

Continue to cook on low until all of the liquid is absorbed into the quinoa. If for some reason your quinoa isn't finished cooking and all the liquid has absorbed, no problem! Just add another ¼ cup water and let that simmer, adding more if you need to.

If you've soaked your quinoa on the longer side (12 hours or more), it may cook faster, but the liquid might not get fully absorbed. If this happens, you can get a fine mesh strainer and strain the liquid into a bowl (save for future use). This tends to happen if the burner is set too high. If you cook on low, the liquid will tend to absorb slowly and uniformly. However you do it is okay!

Once the quinoa is cooked, remove from the heat and serve. You may want to have extra coconut oil, butter, ghee, or flaxseed oil on the table to drizzle over the dish, as some people like to customize the amount of healthy fats to their unique taste.

Add sea salt and black pepper to taste.

Bon appétit!