Harvest Quinoa Pilaf
We adapted this version of a similar recipe for Three-Grain Pilaf with Dried Apricots & Cherries which appeared in USA Weekend in 2005. Quinoa (“keen-wah”) is highly appreciated for its nutritional value, as its protein content is very high (14% by mass) and is source of complete protein. It is a good source of dietary fiber and phosphorus and is high in magnesium and iron. Quinoa is also a source of calcium, useful for vegans and those who are lactose intolerant. Quinoa is gluten-free and considered easy to digest. Because of all these characteristics, quinoa is being considered a possible crop in NASA’s Controlled Ecological Life Support System for long-duration human occupied spaceflights.
- 1/3 cup quinoa
- 1/3 cup bulgur wheat
- 1/3 cup black japonica rice
- 1/4 cup dried cranberries
- 1/4 cup raisins
- 1/2 cup apple juice or cider
- 1 small chopped onion
- 3 cups vegetable broth or water
- Combine cranberries and raisins with the apple juice in a small pan.
- Cover and bring to a boil. Reduce heat and simmer gently for about 10 minutes.
- Sauté the onion in a little broth or water. Add the rice, bulgur and quinoa and sauté for about 4 minutes. Add the vegetable broth and stir in the fruit.
- Transfer to a baking dish with a cover.
- Bake in a 350 oven for about 35-40 minutes.
- Remove from oven (make sure most of the liquid has been absorbed).
- Let sit for 5 - 10 minutes.