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orange quinoa & black bean pilaf in black bowl with orange zest, chopped coriander and sliced green onions on top. Small bowl of Berbere spice blend in background.

Orange, quinoa & black bean pilaf


  • Author: Denise
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings 1x

Description

Orange, quinoa & black bean pilaf with Berbere spices is a quick one-pot delivery of serious deliciousness powered by gluten free plant-based nutrition.


Scale

Ingredients

  • 2 medium leeks (white and light green parts), thinly sliced and rinsed
  • 2 cloves garlic, minced
  • 1 medium orange, zest and juice
  • 1 tsp. Berbere spice blend
    • 1 Tbsp of the following:
      • Cardamom
      • Coriander
      • Fenugreek
      • Nutmeg
      • Cloves
      • Allspice
      • Cinnamon
      • Paprika (smoked or sweet)
      • Turmeric
      • White pepper corns
      • Cumin
      • Crushed red chili flakes (optional)
      • Salt (optional)
  • 3 cups vegetable broth (you can also use water)
  • 1 1/2 cups dry quinoa (use any color desired or mix a few), rinsed before cooking
  • 215 oz (400 gm) cans black beans, drained and rinsed

Instructions

  1. In a medium to large pot, sauté the leeks over medium heat until they start to become translucent and slightly brown (5-10 minutes).
  2. Deglaze the pot by pouring in ¼ cup of broth.
  3. Add the garlic, orange zest and 1 tsp. Berbere spice blend. Sauté for another minute to combine.
  4. Add the juice from the orange (about ½ cup) and the remaining broth.
  5. Add the quinoa and bring the pot to a rolling boil. Reduce the heat to simmer and cover the pot.
  6. Cook the quinoa for 15 minutes until the liquid is absorbed.
  7. Stir in the black beans and heat through.
  8. Garnish with sliced green onions, chopped coriander or parsley.

Notes

  • If you happen to have orange juice on hand rather than a fresh orange. Substitute. You may want to add ¼ cup to replace the orange zest. Reduce the vegetable broth accordingly.
  • I used black beans for this recipe because they are so readily available; however, adzuki beans would also be wonderful (and a bit firmer). Change it up and use chickpeas. All good.
  • Don’t fret about the long list of ingredients for the Berbere spice blend. You may find is blended at your local or specialty market. You can get a similar flavor if you use cinnamon, allspice, cumin, pepper and paprika.
  • Category: Main Courses
  • Cuisine: Ethiopian

Keywords: orange quinoa black bean pilaf