New to quinoa? This easy-to-make pilaf combines everyone’s favorite fluffy, nutty-tasting grain with a combination of wild, brown and black rice and flavorful veggies including artichoke hearts, sundried tomatoes and kale. Serve a scoop with your main entree, or top with cashew cream and diced avocado for a meal in itself!
Quinoa & Wild Rice Pilaf
Serves 4 to 6
2 cups cooked quinoa and rice mixture (try it with wild rice, brown rice and black rice)
1 cup diced artichoke hearts
½ cup pine nuts
¼ cup chopped pistachios
1 cup finely chopped broccoli
1 cup sliced kale
½ cup diced sundried tomatoes
Chopped green onions and garlic
1/3 cup nutritional yeast
1 Tbsp. apple cider vinegar
1 Tbsp. extra virgin olive oil
1 Tbsp. balsamic vinegar
Juice of 1 fresh lemon and/or ¼ of an orange
Freshly ground black pepper to taste
Cashew cream (for topping, optional)
1 avocado, diced (for topping, optional)
1. Saute green onions and garlic in olive oil; add black pepper to taste.
2. In large bowl, combine all ingredients except cashew cream and avocado. Stir to combine.
3. Stir in cashew cream, if desired, or use it–and diced avocado–as a topping.