Quinoa Pilaf with Pine Nuts and Basil
Active Time: 15 minutes | Total Time: 45 minutes | Serves 4 | Vegan | Gluten Free
- 1 yellow onion, chopped
- 1 clove garlic, chopped
- 2 tablespoons extra virgin olive oil
- ¾ teaspoon kosher salt
- 1 pint cherry or grape tomatoes, halved
- 1 cup quinoa
- ¼ teaspoon crushed red pepper flakes
- ¼ teaspoon freshly ground black pepper
- ¼ cup pine nuts
- 16 fresh basil leaves, for serving
Chop the onion and garlic. In a large pot, heat 2 tablespoons of the oil over medium heat. Add the onion, garlic, and ¼ teaspoon of the salt. Cook, stirring often, until tender, 5 to 6 minutes. Cut the tomatoes in half and stir into the onion mixture. Cover tightly and cook, stirring occasionally, until the tomatoes have softened, about 8 minutes.
Stir the quinoa into the onion-tomato mixture. Add 1¾ cups of water, the red pepper flakes, and the remaining ½ teaspoon salt and let come to a boil. Cover tightly, reduce the heat to low, and cook for about 15 minutes, until the quinoa is tender and the water is absorbed. Let stand, covered, for 10 minutes. Stir in the black pepper.
Meanwhile, put the pine nuts in a small skillet over medium heat. Cook for 3 to 5 minutes, tossing, until golden brown and toasted.
Spoon the quinoa on a large serving plate or bowl. Top with the basil leaves and pine nuts.
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