This aromatic pilaf transforms simple quinoa into an exotic side dish worthy of special occasions. Warming spices, sweet dried fruit, and crunchy nuts create layers of flavor and texture that pair beautifully with roasted meats or stand alone as a vegetarian main.
Ingredients
- 1 1/2 cups Tricolor Quinoa
- 3 cups vegetable or chicken broth
- 2 tablespoons Extra Virgin Olive Oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 teaspoons Cumin
- 1 teaspoon Coriander
- 1 teaspoon Ceylon Cinnamon
- 1/2 teaspoon Turmeric
- 1/4 teaspoon Cayenne
- 1 teaspoon Redmond Real Salt
- 1/2 cup Dried Apricots, chopped
- 1/2 cup Sliced Blanched Almonds
- 1/4 cup Pine Nuts
*Bolded ingredients are products we typically carry at Tare Bulk Foods.
Directions
- Rinse quinoa under cold water until water runs clear. Drain well.
- Heat olive oil in a large saucepan over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic, cumin, coriander, cinnamon, turmeric, and cayenne. Cook until fragrant, about 1 minute.
- Stir in quinoa and toast for 2-3 minutes until lightly golden.
- Add broth and salt, bring to a boil, then reduce heat to low and cover.
- Simmer for 15 minutes until liquid is absorbed and quinoa is tender.
- Meanwhile, toast almonds and pine nuts in a dry skillet until golden, about 3-4 minutes.
- Fluff quinoa with a fork and stir in dried apricots. Let stand 5 minutes, then top with toasted nuts.
Notes
- Can substitute White Quinoa if tricolor is unavailable.
- Try Dried Cranberries (Apple Juice Infused) instead of apricots for different flavor.
- Add Pecan Halves along with or instead of other nuts.
- Leftovers make excellent stuffing for bell peppers or squash.
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