side dish, quinoa

Quinoa Pilaf with Apples and Pecans

side dish, quinoa

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

printable version with picture

printable version


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

This entry was published on May 14, 2012 at 2:52 pm. It’s filed under Main Dish, Sides/Salads and tagged , , , , , , , , , , , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: