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Bourbon Butter Sage Quinoa Pilaf

Bourbon-infused butter meets earthy sage in a vibrant, better-for-you grain side that plates as good as it tastes.
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Rustic sage and bourbon butter transform Sandridge’s Tri-Colored Quinoa into a vibrant, restaurant-ready side dish. Built on Land O’ Lakes’ new Butter Sauce, this globally-inspired grain bowl comes together in minutes, no scratch cooking required, delivering a high-margin, better-for-you menu addition that satisfies today’s demand for wholesome, flavor-forward sides.

Ingredients

Prep & Assembly:

  1. 1. Heat Butter Sauce together with bourbon in a saucepan over medium heat, stirring often, until you achieve a honey-like consistency, about 5-7 minutes.
  2. Add minced garlic and sage; cook 30-60 seconds until fragrant, being careful not to burn.
  3. Add Sandridge Tri-Colored Quinoa; toss to coat evenly and heat through, about 4-5 minutes.
  4. Season with salt and pepper.
  5. Plate and finish with shaved Parmesan; serve hot.

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