Quinoa pilaf with pine nuts
- Ready In:
- 50mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 3 tablespoons toasted pine nuts
- 2 large onions, chopped
- 8 cloves garlic, minced or pressed
- 1 tablespoon vegetable oil
- 1 red bell peppers or 1 green bell pepper
- 4 teaspoons ground cumin
- 4 teaspoons ground coriander
- 2 cups quinoa
- 3 1⁄3 cups water
- 1 cup chopped fresh basil
- 3 cups fresh corn kernels or 3 cups frozen corn kernels
- salt and pepper
directions
- Preheat oven to 350 degrees.
- 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 until softened.
- Add bell pepper, cumin and coriander; continue to saute for 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.
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RECIPE SUBMITTED BY
Carol Bullock
Bellevue, WA
As an ethical vegan, I'm always on the lookout for tasty, cruelty-free meals. I work in the medical field, but my heart lies with anything and everything relating to animal welfare. I share my home with two each furry (cats) and feathered friends. Something I'd like to encourage all chefs is, don't be afraid to experiment! I'm not always really specific about measurements, and that's because I go by feel, so if you want to add a little more or a little less -by all means!