Quinoa Pilaf with walnuts and dried cherries. This is one amazing quinoa recipe. Walnuts, for crunch; thyme and black pepper for a nice bite.
This is my favorite way to make quinoa (pronounced keen-wah), a great substitute for rice and better for you! Not a grain, it is actually the seed of a plant related to Swiss chard, full of protein, potassium, magnesium and iron. The black pepper and ground thyme star in this great dish. Cook’s note; I have made this quinoa pilaf with fresh thyme, dried thyme leaves (as pictured) and ground thyme. The ground thyme gives the most flavor. If using fresh or dried leaves, add more.
Try this dish and see if you don’t add it as a go-to favorite to always have in the fridge, delicious hot or cold.
Quinoa Pilaf with Walnuts and Dried Cherries
- 1 Tablespoon olive oil
- 1 large onion, finely chopped
- 2 cups quinoa
- 1 ⅛ teaspoons salt
- 1 teaspoon freshly ground black pepper
- ½ teaspoon ground Thyme
- 2 cups boiling water
- ½ cup walnuts, chopped
- 1 cup dried cherries or cranberries
- Heat 1 Tablespoon oil in nonstick Dutch oven over medium heat. Add chopped onion and cook, stirring frequently, until onions are caramelized, about 10 minutes.
- While onion is cooking, rinse 2 cups quinoa in sieve.
- Add the quinoa to the onion in Dutch oven. Stir in 1 ⅛ teaspoon salt, 1 teaspoon black pepper and ½ teaspoon thyme. Stir in 2 cups boiling water. Cover, and gently boil for 10 minutes until the water is mostly absorbed. Uncover and continue to cook, stirring occasionally, until liquid has all been absorbed and quinoa is tender, about 6 to 8 minutes.
- Remove from heat and stir in 1 cup cherries and walnuts. Serve hot, at room temperature, or chilled (my favorite). You may omit cherries if you’re wanting to cut the sugar grams down even more and it will still be delicious!
Adapted from Cooking Smart For A Healthy Heart Cookbook