Monday, March 1, 2010

Quinoa Pilaf with Toasted Nuts and Seeds

Quinoa Pilaf with Toasted Nuts and Seeds

1 cup quinoa
1 ½ cups water or vegetable stock
¼ cup currants
½ cup marinated or roasted cipollini onions, quartered
¼ cup diced fennel
¼ cup toasted pumpkin seeds
¼ cup toasted sunflower seeds
¼ cup toasted sliced almonds
¼ cup chopped cilantro or parsley
¼ cup extra-virgin olive oil
2 teaspoons ume plum vinegar

Rinse and drain quinoa and place in pot with water or stock. Bring to boil, cover, reduce heat to low and simmer until all water is absorbed (about 15 minutes). Remove from heat and set aside to cool for a few minutes. Fluff with fork. Gently fold in currants, onions, fennel, pumpkin and sunflower seeds, almonds and cilantro or parsley. Drizzle with olive oil and vinegar and stir to combine. Serve warm or at room temperature.

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