Gluten-Free Spinach And Nut Pilaf Recipe

About this recipe

A wholesome and flavorful gluten-free pilaf featuring tender spinach, crunchy nuts, and sweet currants, perfect for a satisfying dinner. This dish is packed with nutrients and ideal for those seeking a balanced and delicious meal.

Ingredients

• 100 G Jumbo Garlic 100g
• 324G Borough Broth Low Fodmap Chicken Bone Broth
• 600G Picard Organic Spinach Leaves
• 200G Natoora Organic Greek Corinth Currants
• 200G Alfa Mix Nuts Salted Almonds & Cashews 200g
• - Forest Whole Foods Organic White Quinoa
• 1 Kg Pariani Italian Lara Walnuts, 1Kg
• - Ktc Vegetable Oil

Instructions

1. 1. Heat 2 teaspoons of vegetable oil in a large saucepan over medium heat.
2. 2. Add 2 minced garlic cloves and sauté for 1 minute until fragrant.
3. 3. Stir in 2 1/2 cups of quinoa and cook, stirring frequently, for about 5 minutes until the quinoa is lightly toasted.
4. 4. Pour in 5 cups of chicken stock, bring to a boil, then reduce the heat to low. Cover the pan and let it simmer for 15-20 minutes, or until the quinoa is fully cooked and the liquid is absorbed.
5. 5. Once the quinoa is cooked, stir in 1 cup of fresh spinach leaves, 150 g of currants, 60 g of chopped walnuts, and 60 g of unsalted cashews.
6. 6. Cook on low heat for 2-3 minutes, stirring gently, until the spinach is wilted and the ingredients are evenly combined.
7. 7. Remove from heat and serve the pilaf immediately while warm.