Joanne Weir’s Red Quinoa Pilaf with Dried Apricots and Toasted Pistachios
Recipe by Joanne Weir, James Beard Award winning chef, author and TV personality
- 1 ½ cups Village Harvest red quinoa
- 1 tablespoon canola or vegetable oil
- 3/4 cup pistachios
- ½ cup dried apricots chopped
- Kosher salt and freshly ground pepper
- 2 cups chicken stock
- 1 cup water
Preheat an oven to 375ºF. Place the pistachios on a baking sheet and bake in the oven until light golden, 4 to 7 minutes.
Heat the oil in a saucepan over medium heat. Add the quinoa and stir until the grains are coated and hot, 1 to 2 minutes. Increase the heat to high. Add the apricots, 3/4 teaspoon salt, pepper, stock and water and bring to a boil. Reduce the heat to low and simmer covered until the quinoa is tender and the liquid is absorbed, 25 minutes. Add the pistachios and fluff with a fork to mix. Season to taste with salt and pepper. Serve immediately.