Ingredients and Weight:
- Quinoa: 500g
- Spinach: 250g
- Long-grain Rice: 2 cups
- Chicken Broth: 3 cups
- Extra Virgin Olive Oil: 3 tbsp
- Salt: 1 tsp
- Freshly Ground Black Pepper: 1/2 tsp
- Garlic (chopped): 3 cloves
- Red Bell Pepper (chopped): 1 small
- Onion (chopped): 1 medium
Preparation Time: 45 minutes (includes prep and cooking time)
Cooking Time: 30 minutes
Difficulty Level: Level 3 (Moderate difficulty)
Preparation Method Steps:
- In a medium saucepan, rinse the quinoa with water and set aside.
- In a large pot, bring chicken broth to a boil. Add the rice and cook for about 15 minutes or until tender.
- Meanwhile, heat the olive oil in a frying pan and add the chopped garlic, red bell pepper, and onion. Saute until softened.
- Stir the quinoa into the boiling rice mixture. Add the sauteed vegetables and spinach. Season with salt and pepper.
- Cover and reduce heat to low. Simmer for about 10 minutes or until all the liquid is absorbed.
- Fluff with a fork and serve warm.
Nutritional Information:
- Calories: Approximately 450 calories per serving (based on standard nutrition facts)
- Fat: 14g
- Carbohydrates: 74g
- Protein: 14g
- Fiber: 4g (Based on estimated values)
Dish Characteristics:
- A unique blend of quinoa and rice creates a hearty and nutritious pilaf.
- The combination of spinach, garlic, and red bell peppers gives this dish a delightful flavor and color contrast.
- It is an excellent source of protein, fiber, and various nutrients.
User Comments:
- "This was an excellent dish! The combination of flavors was spot on." - John Doe
- "I love how hearty this pilaf is. It's a great side dish for any meal." - Jane Smith
- "The quinoa and spinach blend so well together. This is a must-try dish!" - Michael Johnson
Special Precautions and Tips:
- Make sure to use fresh ingredients for best results.
- Adjust seasoning according to taste preference.
- Quinoa can be cooked in advance and stored in the refrigerator for up to 3 days. Reheat before serving.
