A nutritious, delicious, and sustainable hot meal.
Almond oil is a natural oil that is increasingly preferred in both the kitchen and in healthy lifestyles. Its vitamin E content, healthy fatty acids, and light nutty aroma add both flavor and nutritional value to dishes. Pure almond oil, especially that obtained through supercritical CO₂ extraction , preserves natural nutritional components and is a perfect complement to vegan recipes.
Today we're sharing a recipe for a healthy and delicious hot meal: Vegan Quinoa Pilaf with Vegetables and Almond Butter .
This recipe is an ideal main course alternative for those seeking a balanced diet, or those who prefer a gluten-free or plant-based diet.
Why do we love this recipe?
Vegan and gluten-free: Made with entirely plant-based ingredients.
High in nutritional value: Quinoa is a source of plant-based protein; almond oil provides vitamin E and healthy fats.
Balanced meal: Offers a rich combination of carbohydrates, protein, and healthy fats.
Delicious and light: The aroma of colorful vegetables and almond oil appeals to both the eyes and the palate.
Ingredients (for 4 people)
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1 cup of quinoa
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2 cups of vegetable broth (or water)
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3 tablespoons sweet almond oil
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1 onion , diced into small cubes.
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2 cloves of garlic , crushed
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1 zucchini , diced into small cubes.
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1 chopped red bell pepper
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1 carrot , diced into small cubes.
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½ cup fresh peas (or frozen)
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1 teaspoon of turmeric
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½ teaspoon cumin
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Salt and freshly ground black pepper
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For serving: Freshly chopped parsley and roasted slivered almonds.
Preparation
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Boil the quinoa.
Rinse the quinoa thoroughly with plenty of water using a fine-mesh sieve (this step is important to reduce the bitter taste).
Bring the vegetable broth to a boil in a medium saucepan, then add the quinoa.
Cook over low heat with the lid closed for 15 minutes, then set aside.
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Sauté the vegetables.
Heat 2 tablespoons of almond oil in a large pan over medium heat.
Add the onions and garlic and sauté until softened.
Add carrots, peppers, and zucchini and sauté for 5 minutes.
Add the peas and spices and cook for another 2-3 minutes.
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Combine and Add the Finishing Touches
Add the cooked quinoa to the vegetables.
Cook over low heat for 2-3 minutes, stirring constantly.
After removing from the heat, add 1 tablespoon of almond oil .
This step preserves both the flavor and nutritional value.
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Service
Transfer the dish hot to a serving plate.
Garnish with fresh parsley and roasted slivered almonds before serving.
Tips
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Almond oil is a heat-sensitive oil; to preserve its nutritional value, it should be added at the end of cooking whenever possible.
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For a different touch, you can add vegetables like mushrooms, red cabbage, or asparagus.
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You can achieve a refreshing taste by serving it with a lemon yogurt sauce (made with plant-based yogurt).
Healthy Meals with Zelome's Almond Oil
Zelome's almond oil, produced through supercritical CO₂ extraction , is obtained without the use of solvents and at low temperatures. This preserves the natural aroma, vitamin E, and healthy fatty acids of the almond.
This recipe, with its philosophy of minimal ingredients and maximum benefit, brings one of nature's purest foods to your table.
Conclusion
Vegan Quinoa Pilaf with Almond Oil and Vegetables is the perfect choice for those looking for a healthy, nutritious, and delicious hot meal.
The light, nutty aroma of almond oil, combined with colorful vegetables and quinoa, contributes to both your taste buds and your health.
Try this recipe for a balanced diet and sustainable cooking habits!