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Quinoa Pilaf with Citrus-Soy Dressing

Quinoa pilaf with citrus-soy dressing. Serves 4-6.

By tastykitchen · From Open Recipes · 10 ingredients
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Why it works: Asparagus and quinoa share more aroma than cooks usually use. They rank in the top 4% of all ingredient pairs, and 21 recipes mention both. Both carry 2-octenal, which smells fatty, green. The science ↓

The recipe

Serves 4
Prep30 min

Ingredients

Contains: tree nuts, soy (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By tastykitchen. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Asparagus + quinoatop 4% of all pairs
    Aroma overlapstrong
    Mentioned together21 recipes

    Shared aroma: 2-octenal (fatty, green).

  2. Lemon + orangetop 1% of all pairs
    Aroma overlapstrong
    Mentioned together10,632 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  3. Carrot + orangetop 3% of all pairs
    Aroma overlapstrong
    Mentioned together736 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  4. Almond + orangetop 4% of all pairs
    Aroma overlapstrong
    Mentioned together3,125 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  5. Olive + orangetop 4% of all pairs
    Aroma overlapstrong
    Mentioned together2,184 recipes

    Shared aroma: 3-hexenal (apple, fruity).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the almond

How well each one fits the dish's main ingredients (asparagus, quinoa, lemon, carrot, olive, orange, sauce):

  1. Beansbetter flavor fit
  2. Chickpeabetter flavor fit
  3. Peasabout as good a flavor fit
  4. Almondthe original

Fit is the average pairing score against asparagus, quinoa, lemon, carrot, olive, orange, sauce. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).