Pecanoa Pilaf
Serves 4
- 1 tablespoon olive, sesame, or canola oil
- 1/2 small onion, diced
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon each: ground cumin, coriander, curry powder
- 1 1/3 cup white quinoa
- 3 cups water
- Pinch of sea salt
- 1/2 cup roasted pecans*
Heat oil in saucepan over low heat. Add diced onions and saute 3 minutes.
Add chopped parsley and dry spices and sauté an additional 3 minutes.
Thoroughly rinse quinoa and add it, along with water and salt, to the ingredients in the saucepan. Bring it all to a boil, cover, reduce heat and simmer 15 minutes. Remove from heat and stir in coarsely chopped pecans. Let set for 10 minutes to allow flavors to meld, and serve.
*To roast pecans: preheat oven to 275°F. Place pecans on a cookie sheet and dry roast, testing for desired toastiness at 7 minutes, allowing for the fact that pecans will continue to roast during the cooling process outside of the oven.
