Quinoa Pilaf with Green Apples, Dried Cranberries and Pecans

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.