A vibrant and hearty vegan pilaf featuring nutrient-dense black quinoa, caramelized root vegetables, and a creamy lemon-tahini dressing. This dish is both comforting and exceptionally healthy, perfect for a satisfying lunch or dinner.
Malzemeler
- 200g black quinoa
- 1 medium sweet potato (approx. 250g), cubed
- 2 medium carrots (approx. 200g), sliced
- 1 large parsnip (approx. 150g), cubed
- 1 red onion, finely chopped
- 2 cloves garlic, minced
- 50g walnuts, roughly chopped
- 30ml olive oil
- 60ml tahini
- 45ml fresh lemon juice
- 1 teaspoon smoked paprika
- A small bunch of fresh parsley, chopped
- Salt and freshly ground black pepper to taste
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Talimatlar
- 1.Preheat your oven to 200°C. On a baking tray, toss the cubed sweet potato, carrots, and parsnip with the olive oil, smoked paprika, salt, and pepper. Roast for 25-30 minutes until tender and slightly caramelized.
- 2.While the vegetables roast, rinse the black quinoa under cold water. Add it to a saucepan with 400ml of water and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes until all water is absorbed.
- 3.In a small, dry pan over medium heat, toast the chopped walnuts for 3-5 minutes until fragrant, being careful not to burn them. Set aside.
- 4.Prepare the dressing by whisking the tahini, lemon juice, minced garlic, and 60ml of water in a small bowl until smooth and creamy. Season with a pinch of salt and pepper.
- 5.In a large serving bowl, combine the cooked quinoa, roasted vegetables, chopped red onion, and most of the toasted walnuts and fresh parsley.
- 6.Pour the lemon-tahini dressing over the pilaf and toss gently to combine everything. Garnish with the remaining walnuts and parsley before serving warm.
Besin Bilgileri
Bu tarifi neden seçmelisin
This nutritious recipe is rich in complete plant-based protein and fiber from black quinoa, promoting digestive health. Roasted root vegetables provide vitamins A and C, while walnuts and tahini offer heart-healthy unsaturated fats for a truly balanced meal.
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