Quinoa and Cauliflower Pilaf to Celebrate Hispanic Heritage Month

Quinoa and Cauliflower Pilaf

Hispanic Heritage Month Recipe Creation Campaign with IMUSA and Goya//

When I was growing up my mother used to make a tasty rice dish that I loved very much. It had rice, of course, green olives, chickpeas, vegetables, and sometimes she added cooked chicken or canned tuna. I enjoyed this dish so much that I always had seconds and loved to have it every week.

Trying to think of a recipe to celebrate Hispanic Heritage Month, I came up with a simple yet delicious variation of the dish I just described. Goya and Imusa sent me an assortment of products including quinoa, olive oil, green olives stuffed with bell peppers, garbanzo beans (chickpeas), among other awesome things like a tostón presser (what Latina wouldn’t LOVE that!), which I combined with some roasted cauliflower for a nourishing and tasty dinner. This dish reminded me of my childhood, and because I used quinoa instead of rice, it brought me closer to Peru, joining my two countries in one dish.

I cooked quinoa in my Imusa ceramic caldero, that is not only beautiful to have, but is also the ‘workhorse’ of any Hispanic kitchen due to its versatility.

 

These are the IMUSA Products I got:

The ceramic Caldero,  which brings an eco-friendly and colorful twist on this staple cookware piece made for cooking a wide variety of dishes including rice and beans, braised meats, stews and soups. 

The Bamboo Spider Skimmer, perfect to use when frying due to the stay-cool bamboo handle. This tool is perfect for lifting dumplings, wontons, and tempura from your wok! (Or tequeños and fried yucas! Yum!) The unique design drains liquid quickly from your food after frying for better cooking results.

The Bamboo Mortar & Pestle is perfect for crushing fresh herbs and spices. Cooking with fresh herbs provides a much richer flavor when compared to dried herbs, and that is why my whole terrace is filled with pots with all kinds of herbs such as bay leaves, rosemary, oregano, and chives.

And my favorite: the Tostonera (tostones are simply the best, don’t you think?). This awesome appliance is made from bamboo, ideal for making perfectly pressed tostones (or ‘patacones’) with just the right thickness and shape. The tostonera should become an essential tool in the Latin kitchen instead of using the back of cups to do this (much more glamorous and fun!). Tostones are crispy fried plantains, very popular in all the different Hispanic cuisines, usually served as a side dish or appetizer.  

The Lemon & Lime Squeezer is a handy tool that makes extracting citrus juice a breeze.  Simply press down to squeeze and extract juice while pulps and seeds are being separated (This will come super handy next time I make a ceviche or a causa). The stylish hand-held press has an ergonomic design for comfort, and the yellow or green exterior finishes will add just the right amount of color to your bar or kitchen.  

The bean and potato masher with wood handle is a great addition to your kitchen tool set. Whether you like ‘whipped’ or ‘mashed’ potato you can create just the perfect texture with this tool. The small holes allow you to quickly mash without leaving any lumps. 

I also got a can opener with ergonomic nylon handles and a stainless steel blade. This durable can opener is made to last.

GOYA products I received:

Tomato Sauce

Low Sodium Black Beans

Chick Peas (garbanzo beans)

 Organic Quinoa

Extra Virgin Olive Oil

Manzanilla Olives Stuffed with Minced Pimientos

Coconut Milk

 

Quinoa and Cauliflower Pilaf

And we have a Giveaway!

Leave a comment on facebook to have the chance to win a signature IMUSA Tortilla Warmer and a Goya Cookbook and make your own recipes for Hispanic Heritage Month.

·         Giveaway is open to US residents only

·         Winners will receive:

–  (1) IMUSA Cloth Tortilla Warmer

The IMUSA Cloth Tortilla Warmer makes it easy to serve fresh, warm tortillas at any meal. Tortilla warmers are essential in many Latin kitchens, used to keep tortillas hot, soft and fresh while gathered around the dinner table.

 The tortilla warmer is for microwave use and keeps tortillas or breads warm for up to 1 hour with a built-in insulated pouch. The perforated food safe PVC barrier inside the pouch allows the moisture to escape slowly, preventing the issue of sweating inside. In addition, the polyester/cotton exterior features attractive and trendy designs, adding to its visual appeal on the table. Having cold tortillas minutes after heating won’t be a problem any longer!

 Also, serve up warm bread, pita, naan, arepas, and more in these warmers.

(1) Goya Cookbook – Goya’s Happy, Healthy Celebrations Cookbook is a bilingual cookbook packed with 30 healthy MyPlate Latin recipes for every celebration! You can also download a free PDF copy.

 

Quinoa and Cauliflower Pilaf

Quinoa and Cauliflower Pilaf
Author: 
Recipe type: Salad
Cuisine: Peruvian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 4 cups cauliflower florets
  • 4 large garlic cloves
  • Salt and pepper, to taste
  • ½ cup Goya olive oil, divided
  • 4 cups cooked Goya quinoa
  • 4 cups Goya chickpeas
  • 1 cup sliced Goya green olives filled with pepper
  • 2 teaspoons dried oregano
  • Juice of 1 lemon
Instructions
  1. To roast the cauliflower:
  2. Preheat the oven to 400° F.
  3. Cut the cauliflower into small florets and put in a baking pan.
  4. Peel and slice 4 garlic cloves and sprinkle over the cauliflower.
  5. Season with salt and pepper, pour half of the olive oil (¼ cup) over the veggies, and mix well with a spoon or clean hands, making sure everything is covered in oil.
  6. Bake for 30-45 minutes, or until a fork pierces the cauliflower pieces easily and they are starting to turn golden brown.
  7. Take out of the oven and set aside while you make everything else.
  8. You can also do this in advance and keep the roasted cauliflowers in a sealed container in the fridge for up to 3 days.
  9. To make the quinoa pilaf:
  10. Mix all the ingredients in a bowl (including the roasted cauliflower), season with salt and pepper, and serve.

 

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