Ingredients

The following ingredients have 5 Servings
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 cup diced red onion
  • 2 to 3 cloves fresh garlic (minced)
  • kosher salt
  • 1/2 cup raisins
  • 1 tablespoon Ras el Hanout (Moroccan Spice Blend)
  • 1 cup low-sodium chicken broth
  • 3/4 cup water
  • 1 cup quinoa (rinsed and drained)
  • 2 cups thinly sliced purple cabbage
  • 1 cup grated carrots (about 3)
  • 1 (15 ounce) can chickpeas (drained and rinsed)
  • 3 sprigs fresh mint (torn by hand)
  • 1/3 cup coarsely chopped pistachios

Instruction

  • Melt 2 tablespoons of butter plus 1 tablespoon oil in a medium saucepan over medium to medium-low heat. Add onions, garlic and a pinch of salt and saute until soft and tender, about 4 to 5 minutes.
  • Increase the heat to high and add in the raisins and Ras el Hanout. Pour in the water and chicken broth, and add in the rinsed quinoa. Bring to a boil, cover and reduce heat to low. Simmer the quinoa for 12 minutes. Remove the pan from the heat and let stand (covered) for 5 minutes before fluffing with a fork.
  • Add the warm quinoa (and any liquids leftover in the pan) to a large bowl. Add in the cabbage, carrots, garbanzo beans and tear the fresh mint leaves. Toss the ingredients together, taste and season with more kosher salt if desired.
  • Transfer the warm pilaf to a serving dish, sprinkle with chopped pistachios and extra mint leaves and serve immediately.