I’m so excited to add this recipe to my collection because I had it last week at a great restaurant my husband and I go to a lot. It’s seasonal on their menu so it’s not always out! I emailed the manager the very next day and she wrote back with the recipe!! How exciting! This part is only half of the recipe, I wanted to post it seperatly because I also think that it’s a great side dish with anything as well. See Stuffed Acorn Squash w/Root Veggies & Chicken (coming soon) to see the whole recipe. Click Here for detailed pictures of the Quinoa Pilaf.
Ingredients:
1 Cup QUINOA GRAIN
2 1/2 Cups WATER
1 Small ONION, DICED
3 Stalks CELERY, DICED
3 CARROTS, DICED
1/2 Cup of DRIED CRANBERRIES
1/2 Cup GREEN ONIONS, DICED
1 Tsp. TABASCO
3 tbsp. TOASTED PECANS
SALT –
PEPPER
OLIVE OIL
1 tbsp. BROWN SUGAR
Ingredients:
OVER MED HEAT PUT OIL IN SAUCE PAN. COOK DICED VEGGIES FOR 2 MIN. ADD QUINOA & CRANBERRIES. STIR WELL. ADD WATER; BRING TO A BOIL & SIMMER FOR 20 MIN. TILL QUINOA IS TENDER. STIR IN BROWN SUGAR, GREEN ONIONS, PECANS, TABASCO, SALT & PEPPER TO YOUR TASTE.
