Quinoa Pilaf With Dried Fruit And Pecans - cooking recipe

Ingredients
    3 cups uncooked quinoa, rinsed
    2 tablespoons olive oil
    1 cup minced onion
    2 cups vegetable stock
    1/2 cup golden raisin
    1/2 cup chopped dried apricot
    1/2 cup dried cranberries
    1 teaspoon salt
    1 teaspoon ground coriander
    1/2 teaspoon fresh ground black pepper
    1 tablespoon grated lemon zest
    1/2 cup chopped pecans
Preparation
    Bring 2 quarts of water to a boil; stir in the quinoa.
    Decrease heat to low and cook, covered, 10-15 minutes or until tender.
    Remove from heat and drain well.
    Heat the oil in a 2-quart saucepan over medium heat; stir/saute onion until golden.
    Add in the stock, raisins, apricots, cranberries, salt, coriander, pepper, and lemon zest; bring to a boil and cook for 3 minutes.
    Add in the quinoa; stir to combine.
    Cover and decrease heat to very low; cook 5 minutes.
    Stir in the pecans; fluff and serve.

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