Parents, you know those days when you swear the clock is broken? Or that maybe it's . . . moving backwards? That was our Monday holiday. Cruddy weather, plans for a trek to the South Shore to redeem gift certificates and visit Daddy and Grampy thwarted. Blah. Luckily our good buddies down the road were in the same position, so we rounded up the kiddos for a snowy park playdate. But as I trundled L. home at 5, I thought "and now I have to COOK DINNER?" Not in the mood. I whipped up this easy pilaf in about 10 minutes, slapped some Stonewall Kitchen Vidalia Onion and Fig Sauce on a chicken breast and steamed some broccoli. 30 minutes to a complete meal, with a fruity, nutty pilaf on the side. It was the best part of the day.
Quinoa Pilaf With Fruit And Nuts1 T. extra virgin olive oil 1 onion, chopped 1 c. uncooked quinoa, rinsed and drained 2 c. low-sodium chicken broth 1/2 t. Kosher salt 2/3 c. dried cranberries 2/3 c. sliced almonds, toasted
Heat oil in a medium saucepan over medium heat. Add the onion and cook, stirring often, until the onion is translucent. Add the quinoa and toast, stirring constantly, for 1 minute. Stir in the broth, salt and cranberries and bring to a boil; reduce heat to medium low, cover and simmer until liquid is completely absorbed and quinoa is tender, 15-20 minutes. Toss with almonds and serve.
Serves 6. Make it vegan by subbing vegetable broth for the chicken broth.