Have you ever heard of quinoa? Lets just say if I was stranded on an island and could only bring one food with me, this would be it. Mainly because quinoa is a powerhouse of awesomeness for your body, if you don’t believe me just check here, or here, or here. I am totally converted to quinoa! Its especially good if you are vegetarian, or trying to cut back on meat because of all the essential amino acids it contains.
And not only is it good for you, it actually tastes good (when done right), almost like a cous cous (that’s what my daughter thinks it is every time we eat it!). And this Quinoa Pilaf with Apples and Pecans is fabulous. We ate it as our main dish when I made it, but I think it would go especially well as a side for a chicken dish, with a green salad as another side.
And on top of all that, it is super easy to prepare! Yay! Does life get any better than this?
Quinoa Pilaf with Apples and Pecans
3 Tablespoons unsalted butter
1 granny smith apple, peeled, cored, and chopped fine (I left the skins on mine)
1 onion, minced
1 teaspoon sugar
3/4 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
2 cups quinoa, rinsed and drained
1 3/4 cups low-sodium chicken broth
1/2 cup pecans, toasted and chopped coarse
2 tablespoons minced fresh parsley or 1 teaspoon dried
Melt the butter in a large saucepan over medium-high heat. Add the apple, onion, sugar, thyme, and 1/2 teaspoon salt. Cook until the onion is softened, about 5 minutes. Stir in the drained quinoa and cook until it is just beginning to turn golden, about 4 minutes.
Stir in the broth and bring to a boil. Reduce to a simmer, cover, and cook until the quinoa is tender with a slight crunch, about 15 minutes.
Remove the cover from the saucepan, and continue to cook the quinoa until the remaining of the liquid has evaporated, about 2 minutes. Off the heat, let the pilaf stand for 5 minutes. Gently stir in the toasted pecans and parsley. Season with salt and pepper to taste.
recipe source: America’s Test Kitchen on romancingthestoverecipes