Quinoa Pilaf with Apricots and Pistachios
Quinoa, while seemingly a grain is actually a seed. It makes a great protein source during Passover and year round. This pilaf is a simple and tasty addition with Sephardic roots as it incorporates apricots and pistachios.
2 tablespoons olive oil
4 shallots, peeled and diced fine
1 red bell pepper, seeded and diced
6 cups cooked quinoa
1 cup dried apricots, roughly chopped
zest and juice of one orange
salt and pepper to taste
1/4 cup pistachios
Cook the quinoa and set aside. In a large pan, heat the oil and then saute the shallots and red bell pepper on medium high heat, or until soft.
Add the quinoa, apricots, orange zest, orange juice, and season with salt and pepper. Stir until well combined and heated through. Garnish the top of the dish with pistachios before serving.
2 tablespoons olive oil
4 shallots, peeled and diced fine
1 red bell pepper, seeded and diced
6 cups cooked quinoa
1 cup dried apricots, roughly chopped
zest and juice of one orange
salt and pepper to taste
1/4 cup pistachios
Cook the quinoa and set aside. In a large pan, heat the oil and then saute the shallots and red bell pepper on medium high heat, or until soft.
Add the quinoa, apricots, orange zest, orange juice, and season with salt and pepper. Stir until well combined and heated through. Garnish the top of the dish with pistachios before serving.