Quinoa Pilaf with Pecans

1. 1

   In a large saucepan, heat the olive oil over medium-high heat until it shimmers.

2. 2

   Add the onions and cook, stirring occasionally, until soft and translucent, about 15 minutes.

3. 3

   Add the quinoa, 1/2 teaspoon salt and 1/4 teaspoon pepper.

4. 4

   Cook while stirring until the quinoa toasts and begins to pop, about 2 minutes.

5. 5

   Add the stock and bring to a boil.

6. 6

   Stir, then cover, reduce the heat to low and simmer for 20 minutes.

7. 7

   Remove the lid and taste the quinoa to see if it is done.

8. 8

   If not, check if there is still liquid in the pan.

9. 9

   If so, cover and cook another 5 minutes, or until tender.

10. 10

    If not, add a splash of stock and cook until tender.

11. 11

    Fluff the quinoa with a fork, then add the pecans.

12. 12

    Season to taste and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.