Pear Roasted Carrot and Ginger Quinoa Pilaf

This pear and quinoa pilaf makes a filling side dish or lunch. The roasted carrots and ginger are a wonderful savory contrast to the honey-sweetness of the pears in this dish. Try this recipe with small and colorful Seckels if you can find them, but if not, any firm-ripe pear will do.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 375 degrees. Place the diced carrots in a small baking dish and toss with the olive oil and a generous sprinkling of salt and pepper.

Step 2

Roast in the oven for 18-20 minutes, or until soft and lightly browned on the edges.

Step 3

While the carrots roast, place the quinoa, broth, and ginger into a medium saucepan, cover, and bring to a boil. Once boiling, reduce heat to medium low and cook for 8 – 11 minutes, or until quinoa is just tender. Uncover and allow any extra liquid to evaporate for about 3 minutes, stirring often. Remove the quinoa from the heat.

Step 4

When the carrots come out of the oven, stir them into the quinoa along with all of the remaining oil from the roasting pan.

Step 5

Add the zest and juice from the orange half, the pear slices, and the pistachios. Stir together gently and season to taste. Serve the pilaf warm or allow to cool—the combination is wonderful served at room temperature as well.

↑Support creators by visiting their site 😊