Quinoa Pilaf

Cured Sumac and Black Garlic make this Quinoa Pilaf sing.

Traditionally used in Korean cuisine, umami-rich black garlic livens up the dish and makes a complex alternative to garlic powder. The special sumac is sourced from Turkey, packed in salt, and cured with notes of sour cherry, salt, and vinegar.

1. Rinse quinoa, combine quinoa and stock in a medium pot and bring to a boil. Cover, reduce the heat to low for 15 minutes. While the quinoa is 5 minutes from finished cooking in a skillet sauté the onions, celery, and carrots for 5 minutes add the bell pepper, black garlic, and sumac and cook for another 2 minutes. Turn the heat to low (or off). Before serving stir in parsley, salt and pepper to taste, and optional lemon squeeze.