Quinoa Pilaf with Apricots and Pine Nuts
Overview
Cooking appliance
Combi-Steam Oven
Steam oven
Cooktop
Food
Type of Dish: Salads
Type of Dish: Side Dishes
Type of ingredient
Vegetarian
Ingredients
1 tablespoon extra virgin olive oil
1 small onion, finely chopped
3 cloves garlic, finely chopped
1 ½ cups quinoa, rinsed
1- 14 ounce can broth or water
1 tablespoon unsalted butter
1 teaspoon sea salt
¼ teaspoon black pepper
2/3 cups dried apricots, roughly chopped
2/3 cup pine nuts
1/2 cup parsley, chopped
1 small onion, finely chopped
3 cloves garlic, finely chopped
1 ½ cups quinoa, rinsed
1- 14 ounce can broth or water
1 tablespoon unsalted butter
1 teaspoon sea salt
¼ teaspoon black pepper
2/3 cups dried apricots, roughly chopped
2/3 cup pine nuts
1/2 cup parsley, chopped
Preparation
1. Heat olive oil in a medium sauce pan over moderate heat. Add onion and cook stirring, 3 minute. Add garlic and continue to cook 2 more minutes. Set aside.
2. Place quinoa in a mesh strainer and run cold water for 1 to 2 minutes to remove any left over coating. Place rinsed quinoa with chicken broth or water in a 9-inch glass or metal cake pan or other small similar pan (use a container that is just slightly larger then the quantity of quinoa and liquid). Add onion mixture, butter, salt and black pepper. Stir to mix.
3. Place uncovered quinoa on wire rack in steam oven. Select Steam Cooking at 212 ° F. set the duration and cook for 10 minutes.
4. When ten minutes has completed, open oven and stir in apricots and pine nuts; continue to cook for 10 minutes more, adding more time as necessary until all liquid is absorbed. Fluff with a fork and add chopped parsley before serving.
2. Place quinoa in a mesh strainer and run cold water for 1 to 2 minutes to remove any left over coating. Place rinsed quinoa with chicken broth or water in a 9-inch glass or metal cake pan or other small similar pan (use a container that is just slightly larger then the quantity of quinoa and liquid). Add onion mixture, butter, salt and black pepper. Stir to mix.
3. Place uncovered quinoa on wire rack in steam oven. Select Steam Cooking at 212 ° F. set the duration and cook for 10 minutes.
4. When ten minutes has completed, open oven and stir in apricots and pine nuts; continue to cook for 10 minutes more, adding more time as necessary until all liquid is absorbed. Fluff with a fork and add chopped parsley before serving.