Quinoa Pilaf With Green Apples, Dried Cranberries And Pecans

1. 1

   Rinse quinoa in a fine mesh colander and drain. Pour into a heavy-bottomed stockpot. Top with vegetable stock and stir. Turn on medium high heat when stock comes to a boil, cover with lid, turn down to medium low and simmer for about 10 to 15 minutes until quinoa is al dente.

2. 2

   While quinoa is cooking place a saute pan over medium high and add olive oil, onions, celery and garlic; stir. Add herbes de Provence, salt and pepper. Saute until the onions and celery are translucent, about 8 minutes. Add apples and pour in wine, simmer 5 minutes to cook out alcohol.

3. 3

   Pour onion mixture over cooked quinoa and stir until combined. Add cranberries, pecans, and parsley, fold in. Check for seasoning.

4. 4

   Serve immediately by spooning into serving dish or can be reheated later.

5. 5

   To reheat, cover with lid or foil and bake in a 350u00b0F oven for about 30 minutes, stirring halfway through.

* Per serving · 4 servings · Values may vary.