I think we can all agree that we’ve all hit the holiday cookie platter a little too hard. This is a safe space—we’re all friends here. But there are places where we can nip and tuck our holiday over-imbibing and make up for all our sugary grievances. This Quinoa Pilaf is totally sinless, but oh so flavorful.
Holly whipped up this little number and I can tell you, it is amazing hot or served chilled.
The lineup is pretty simple, with quinoa, dried cranberries, celery, pecans, green apples, garlic, vegetable stock, salt, pepper and red onion. In lieu of the herbes de Provence, I used Italian blend herbs for a simply substitution in a pinch. I also used fresh parsley, though for some reason, it was camera-shy.
To get started, cook the quinoa according to package directions, bringing it to a simmer using the veggie stock. The quinoa should be tender, like rice. Remove it from the stove and set aside.
While the quinoa is cooking, slice and dice the apples, onion and celery.
Into a sauté pan, cook the celery, garlic and onion. Add in the seasonings and cook until softened and tender. Then add in the wine and apples, and cook for about 5 minutes.
Remove from the stove and add into the quinoa. Fold together to incorporate all the ingredients.
Add in the dried cranberries.
Toss in pecans and parsley, then serve and devour.
Holly has a load of other vegetarian friendly recipes in her TK recipe box, and on her site American Vegetarian. Be sure to check them out for healthy inspiration.
See post on Holly Kirby’s site!
In this recipe I’ve used classic Thanksgiving flavors like apples and cranberries with quinoa, which may not be that familiar as a Thanksgiving ingredient but I think this mix of these ingredients will become an instant classic.
- 1 cup White Quinoa
- 1-½ cup Red Quinoa
- 4 cups Vegetable Stock
- ¼ cups Olive Oil
- ½ whole Red Onion, Diced
- 2 stalks Celery, Diced
- 1 clove Garlic, Minced
- 1-½ teaspoon Herbes De Provence
- 1 teaspoon Salt
- Black Pepper To Taste
- 2 whole Green Apples, Diced (Skin On)
- ½ cups Dry White Wine
- 1 cup Dried Cranberries
- 1 cup Toasted Or Maple Pecans
- ¼ cups Fresh Parsley, Chopped
Rinse quinoa in a fine mesh colander and drain. Pour into a heavy-bottomed stockpot. Top with vegetable stock and stir. Turn on medium high heat when stock comes to a boil, cover with lid, turn down to medium low and simmer for about 10 to 15 minutes until quinoa is al dente.
While quinoa is cooking place a saute pan over medium high and add olive oil, onions, celery and garlic; stir. Add herbes de Provence, salt and pepper. Saute until the onions and celery are translucent, about 8 minutes. Add apples and pour in wine, simmer 5 minutes to cook out alcohol.
Pour onion mixture over cooked quinoa and stir until combined. Add cranberries, pecans, and parsley, fold in. Check for seasoning.
Serve immediately by spooning into serving dish or can be reheated later.
To reheat, cover with lid or foil and bake in a 350ºF oven for about 30 minutes, stirring halfway through.
Megan Keno is the writer and photographer of Country Cleaver, a food blog fueled by Nutella and images of June Cleaver—if June wore cowboy boots and flannel, that is. A self-proclaimed country bum, Megan creates from-scratch recipes that range from simple to sublime and how-to’s to build your cooking repertoire. But she couldn’t do it without the help of her trusty—and furry—sous chef, Huckleberry. He’s a world class floor cleaner.