Quinoa stormed out of the my photo studio, leaving me with no pictures for this post. Despite quinoa's uppity attitude, I still like the flavor and texture of this grain. However, I might be better off working with some local grains, which like most Kansans are humble, good-natured, and unassuming. I could see a few of those grains being a good replacement for Quinoa in this recipe.
The apple flavor of this dish intensified day #2, and it's great cold for breakfast.
Quinoa Pilaf with Apples and Pecans
- 2 tablespoons butter
- 1 Granny Smith apple, peeled, cored, and finely chopped
- 1 onion, minced
- 1 teaspoon sugar
- 1/4 teaspoon dried thyme
- 2 cups quinoa, rinsed and drained (Rinsing is essential to remove the bitter exterior coating of quinoa)
- 1 3/4 cups chicken broth
- 1/2 cup pecans, toasted and chopped
- 2 tablespoons minced fresh parsley
- Melt the butter in a saucepan over medium-high heat. Add the apple, onion, sugar, thyme, and a dash of salt. Cook until the onion is softened, about 5 minutes. Stir in the 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 liquid has evaporated, about 2 minutes. Off the heat, let the pilaf stand for 5 minutes. Gently stir in the the pecans and parsley. Season with salt and pepper to taste.
it's hard to be humble when you're perfect in every way,