Quinoa Pilaf with Caramelized Onions and Toasted Pecans

Quinoa is called a “super grain” because it is a great source of protein. It contains all nine essential amino acids, making it a complete protein. Quinoa is a good source of manganese, magnesium (which may help people who suffer from migraines), iron, copper and phosphorus. It has antioxidant properties, is high in fiber and has a host of other health benefits.

Quinoa has a great texture and a slight nutty flavor. Quinoa needs to be rinsed before cooking to remove a bitter protective coating called saponin. This recipe went great with the whole chicken I roasted, which I might have to post the recipe for as well because it was delicious. This can also be served as a main course for a vegetarian dinner.

Quinoa Pilaf with Caramelized Onions and Toasted Pecans

¼ cup chopped pecans
3 tablespoons extra-virgin olive oil
2 medium onions, diced
1 medium red bell pepper, stemmed, seeded and diced
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 ½ cups quinoa, rinsed in a fine strainer under cold running water
3 cups water
¼ cup minced fresh parsley leaves
Salt and freshly ground black pepper

1. Place the pecans in a large sauté pan over medium heat. Toast, shaking the pan occasionally to turn the nuts, until fragrant, about 4 minutes. Set the pecans 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.

Sources:
A Year in a Vegetarian Kitchen by Jack Bishop
The World's Healthiest Foods, www.whfoods.org