Quinoa Pilaf Favorites Add to PointsPlus™ Tracker Edit

Course: side dishes
PointsPlus™ Value: 5
Servings: 8
Preparation Time: 12 min
Cooking Time: 25 min
Level of Difficulty: Easy


This recipe that’ll add wonderful variety to your typical starchy side dishes. Try it with chopped dates and pecans, too.

Details Read all reviews (29) Ingredients

1 tsp vegetable oil
2 small shallot(s), minced
1 clove(s) (medium) garlic clove(s), minced
1 1/2 cup(s) uncooked quinoa, rinsed (unless pre-rinsed purchased)*
1/3 cup(s) raisins
1/2 tsp ground cinnamon
1/2 tsp table salt
1/4 tsp black pepper
3 cup(s) canned chicken broth
1/3 cup(s) salted dry-roasted pistachio nuts, coarsely chopped
2 Tbsp cilantro, fresh, chopped, or more to taste

Instructions
Heat oil in large nonstick skillet over medium heat. Add shallot and garlic; cook, stirring occasionally, until shallot is transparent, about 3 to 4 minutes.


Add quinoa; toast for 1 minute.


Stir in raisins, cinnamon, salt and pepper.


Pour in broth; bring to a boil over high heat. Reduce heat to low; cover and simmer until quinoa bursts its skin, is tender and liquid is absorbed, about 20 minutes.


Set quinoa aside, covered, for 5 minutes. Remove cover and fluff quinoa mixture with a fork. Repeat several times as quinoa becomes lighter as it cools. Just before serving, sprinkle with pistachios and cilantro. Yields about 1/2 cup per serving.
Notes
*To rinse quinoa, place quinoa in a fine-mesh sieve. Hold under cold running water until the water runs clear; drain well.