Copyright: Jack Bishop, A Year in a Vegetarian Kitchen
Sweet onions, buttery nuts, and warm spices give quinoa plenty of flavor. Serve with some steamed green beans or Baked Chard Stems with Tomatoes, Garlic and Parmesan (page 102).
1/4 cup chopped pecans
3 Tbs extra-virgin olive oil
2 medium onions, diced
1 medium red bell pepper, stemmed, seeded, and diced
1 tsp ground cinammon1 tsp ground ginger
1-1/2 cups quinoa, rinsed in a fine strainer under cold running water
3 cups water
1/4 cup minced fresh parsley leaves
Salt and freshly ground black pepper
1. Place the pecans in a large saute pan over medium heat. Toast, shaking the pan occasionally to turn the nuts, until fragrant, about 4 minutes. Set aside on a plate.
2. Add the oil to the empty pan, raise the heat to medium-high, and heat briefly. Add the onions and bell pepper and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes. Stir in the cinnamon and ginger and stir-cook until fragrant, about 30 seconds. Add the quinoa and stir-cook until toasted, about 1 minute.
3. Carefully add the water to the pan--it will sputter--and bring to a boil. Reduce the heat, cover, and simmer gently until the quinoa is tender and the liquid has been absorbed, 15 to 20 minutes. Stir in the parsley and toasted pecans and adjust the seasonings, adding salt and pepper to taste. Serve immediately.
This recipe is discussed here.