Quinoa, the world’s oldest grain, makes a dynamite pilaf that goes with any roasted entree. Or almost any entree for that matter. It is a gluten-free, whole-grain carbohydrate, as well as a whole protein (meaning it contains all nine essential amino acids). You’ll find it in various colors of red, yellow and white.
Because It cooks in 20 minutes, if you keep a package in your pantry, you will always have a quick side dish. Like many grains and pastas, if you sautè it before cooking, it will help bring out it’s flavor.
Of course you can vary the fruit. I sometimes opt for dried apricots, raisons or dates. If you add them while the quinoa is cooking, they will soften up, which I prefer.
If you like walnuts or pecans, switch them out. Or leave them out. You are the artist. Design how you like.
Enjoy!
QUINOA PILAF WITH CRANBERRIES & ALMONDS
1 tablespoon extra-virgin olive oil
1 small red onion, chopped (1 cup)
1 cup uncooked quinoa, rinsed and drained
2 cups low-sodium chicken or vegetable broth
1/2 teaspoon salt
2/3 cup dried cranberries
1/2 cup sliced almonds, toasted
1.Heat oil in a medium pot over medium high heat.
2.Add onions and cook, stirring often, until just softened, 2 to 3 minutes. Add quinoa and toast, stirring constantly, for 1 minute. Stir in broth and salt and bring to a boil.
3.Reduce heat to medium low, cover and simmer for 10 minutes. Stir in cranberries, cover again and continue to cook until liquid is completely absorbed and quinoa is tender, 8 to 10 minutes more.
4.Toss with almonds and serve.
Makes 6 servings
