A Popular Quinoa Recipe from Day 4

Quinoa Pilaf With Dried Fruit and Pecans




10 cups uncooked quinoa, rinsed

30 tablespoons olive oil

3 1/4 cup spring onion

6 1/2 cups vegetable stock

1 1/2 cup golden raisin

1 1/2 cup chopped dried apricot

1 1/2 cup dried cranberries

3 teaspoons salt

3 teaspoons ground coriander

1 1/2 teaspoon fresh ground black pepper

3 tablespoon grated lemon zest

1 1/2 cup chopped pecans



1. Bring 2 quarts of water to a boil; stir in the quinoa.

2. Decrease heat to low and cook, covered, 10-15 minutes or until tender.

3. Remove from heat and drain well.

4. Heat the oil in a 2-quart saucepan over medium heat; stir/saute onion until golden.

5. Add in the stock, raisins, apricots, cranberries, salt, coriander, pepper, and lemon zest; bring to a boil and cook for 3 minutes.

6. Add in the quinoa; stir to combine.

7. Cover and decrease heat to very low; cook 5 minutes.

8. Stir in the pecans; fluff and serve.



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