Moosewood Quinoa Pine Nut Pilaf

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Quinoa Pine Nut Pilaf

Serves 4 or 5

Total time: 35 minutes

 

1 large onion, chopped

3 garlic cloves, minced or pressed

1 tablespoon canola or other vegetable oil

1 red or green bell pepper or a combination, chopped

2 teaspoons ground cumin

2 teaspoons ground coriander

1 cup quinoa

1-2/3 cups water

1/2 cup chopped, fresh basil

1-1/2 cups fresh or frozen corn

salt and ground black pepper to taste

1-1/2 tablespoons toasted pine nuts

 

In a heavy saucepan, saute the onions and garlic in the oil for 5

minutes, until softened. Add the bell pepper, cumin, and coriander and

continue to saute for 5 more minutes, stirring occasionally. While the

vegetables cook, place the quinoa in a fine sieve and rinse well under

cold, running water for a minute or two. Add the rinsed quinoa and the

water to the saucepan, cover tightly, and simmer gently for 15 minutes.

Stir in the basil and corn and cook 5 to 10 minutes longer, or until

quinoa is tender.

 

Stir pilaf to fluff it, add salt and pepper to taste, and serve topped

with the toasted pine nuts.

 

Source:Moosewood Restaurant Low-Fat Favorites