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Quinoa Pilaf with Apples and Pecans

from America’s Test Kitchen Family Cookbook

3 TBS unsalted butter
1 Granny Smith apple, peeled cored, and chopped fine
1 onion, minced
1 tsp sugar
3/4 tsp minced fresh thyme or 1/4 tsp dried
2 cups quinoa, rinsed and drained
1 3/4 cups low-sodium chicken broth
1/2 cup pecans, toasted and chopped coarse
2 TBS minced fresh parsley

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.