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Quinoa Pilaf

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Prep Time: 24 mins

Cooking Time: 24 mins

Serves: 6-8

I love quinoa by itself like this. I stir in vegetables here. I can stir in cooked ground meats. After Thanksgiving, I have been known to stir leftover, flaked turkey meat into this pilaf and serve… But it also offers comfort to me on a weeknight when I want something belly warming and healthy.

Ingredients

2 tablespoons extra-virgin olive oil

1 teaspoon sweet curry powder

1 teaspoon ground cumin

1 medium yellow onion, halved and thinly sliced

Kosher salt

1 cup red Quinoa, rinsed

1 tablespoon red wine vinegar

Yield: 6 to 8 servings

Instructions

  1. Preheat the oven to 350 F.
  2. Cook the quinoa: Heat a large sauté over medium heat and add 2 tablespoons of the olive oil, curry, cumin and the onion with about 1 tablespoon salt. Cook over medium heat until it becomes translucent, 3-5 minutes. Stir in the quinoa and cook for 2 minutes, until you hear it crackling. Add 3 1/2 cups water. Stir gently and simmer over medium heat. Transfer to a medium ovenproof dish. Place the dish in the center of the oven and cook, undisturbed, 20 to 25 minutes or until the grains fluff slightly and separate. Remove from the oven. Stir in vinegar.

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