Quinoa Pine Nut Pilaf

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Quinoa Pine Nut Pilaf

 

3 tablespoons toasted pine nuts

2 large onions, chopped

6 garlic cloves, minced or pressed

1 tablespoon oil

1 red or green bell pepper

4 teaspoons ground cumin

4 teaspoons ground coriander

2 cups quinoa

3 1/3 cups water

1 cup chopped fresh bazil

3 cups fresh or frozen corn kernels

salt and pepper to taste

 

Preheat oven to 350 degrees Farenheit. Spread nuts in a single layer on an

unoiled baking sheet. Bake for 3-5 minutes, or until slightly deepened in

color. Set aside. In a heavy saucepan, saute onions and garlic in oil for 5

minutes, or until softened. Add bell pepper, cumin and coriander; continue

to saute for another 5 minutes, stirring occasionally.

 

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

cold running water for 1-2 minutes. Add rinsed quinoa and water to saucepan,

cover tightly and simmer gently for 15 minutes. Stir in basil and corn, and

cook 5-10 minutes longer, or until quinoa is tender. Stir to fluff it, add

salt and pepper to taste and top with toasted pine nuts. Serve hot.

 

Serves: 8