I was really excited when I tried this recipe because my kids actually liked it! They (mostly Calvin) don't like quinoa too much, but this doesn't have the usual "quinoa" taste that you get when you just cook it plain. I must say it was a little hard for Levi to eat (he still hasn't mastered the spoon yet) but he really liked the taste and let us feed it to him. We think it would also be good to make for a Thanksgiving dinner!
Quinoa Pilaf
3 Tbsp unsalted butter (I did 1 Tbsp canola oil)
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
1/2 tsp salt
2 cups quinoa, rinsed and drained (you need a fine mesh strainer to do this)
1 3/4 cups water (you could also do chicken broth)
1/2 cup pecans, toasted and chopped coarse
2 Tablespoons minced fresh parsely
salt and pepper to taste
Melt the oil/butter in a large saucepan over medium heat. Add the apple, onion, sugar, thyme, and 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 water and bring to a boil. Reduce to a simmer, cover, and cook until quinoa is tender with a slight crunch, about 15 minutes. Remove the cover from saucepan and keep cooking until the remaining liquid has evaporated, about 2 minutes. Off the heat, let the pilaf stand for 5 minutes. Stir in the toasted pecans and parsely. Season with salt and pepper to taste.
