Quinoa Pilaf with Pine Nuts

Quinoa, an ancient grain, is high in protein, low in fat, and gluten-free. I find its texture very appealing.  This pilaf recipe originally appeared in the cook book, High Flavor, Low Fat Vegetarian Cooking (1995) by Steven Raichlan.  I have adjusted the spices, added the hot sauce and cilantro, and increased both the olive oil and pine nuts to suit my tastes.  This dish makes a good protein dish to round out a meatless meal. Most people love this dish, and one carnivorous friend even asked for the recipe (but I suspect she uses it as a side dish to meat (:)

Quinoa Pilaf with Pine Nuts

1 cup quinoa (red or white)

2 Tblsp olive oil

1 small onion, chopped

1 clove garlic, minced fine

1/2 red, yellow, or orange bell pepper–seeded and finely chopped

3 Tblsp pine nuts

1/4 finely chopped cilantro (or parsley for those who don’t like the taste of cilantro)

2 cups vegetable broth (either commercial or homemade is fine, but it should be low sodium)

1 Tblsp Louisiana Hot Sauce

salt and pepper to taste

Rince quinoa in a strainer with cold water.  Drain well.  Heat olive oil in skillet.  Add onion, garlic, bell pepper, and pine nuts.  Cook until the veggies are somewhat soft–3-4 minutes.  Add quinoa and cook for one minute.  Add vegetable broth, cilantro (or parsley), Louisiana Hot Sauce, salt and pepper and bring to a boil.  Reduce to a simmer and cook until quinoa absorbs the liquid, about 15-20 minutes.  Fluff the quinoa with a fork and serve.