Pecanoa Pilaf

Serves 4

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.

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