Quinoa Pilaf with Apple and Pecan
6 servings
45 minutes
Quinoa pilaf with apple and pecan is a bold interpretation of Uzbek cuisine, where traditional grains are replaced with nutritious quinoa. This dish surprises with the harmony of sweet and nutty notes: juicy 'Granny Smith' apple adds freshness and a slight tartness, while roasted pecans contribute crunch and deep flavor. Thyme and onion enrich the aroma, creating a cozy and warming combination. Chicken broth makes the quinoa soft but leaves a pleasant texture, allowing enjoyment of each grain. This pilaf is perfect for those seeking balance between tradition and modern healthy eating.
1
Finely chop the apple after peeling and removing the core. Rinse and dry the quinoa. Melt the butter in a large pot over medium-high heat, add the apple, chopped onion, thyme, sugar, and salt. Sauté until the onion is soft, about 5 minutes. Add the quinoa and cook for about 4 minutes.
- Granny Smith apples: 1 piece
- Quinoa: 340 g
- Unsalted butter: 3 tablespoons
- Onion: 1 head
- Fresh thyme: 3 g
- Sugar: 1 teaspoon
- Salt: 1 teaspoon
2
Pour in the broth and bring to a boil. Then reduce the heat, cover with a lid, and simmer for 15 minutes until the quinoa is soft but still slightly crunchy.
- Chicken broth: 2 glasss
3
Roast the nuts in a dry pan for 6 minutes, then chop them. Remove the lid from the pot and continue cooking for another 2 minutes until all the liquid evaporates. Remove from heat and let sit for 5 minutes. Gently stir in the nuts and chopped parsley, then season with pepper and, if needed, more salt.
- Pecan: 70 g
- Parsley: 10 g
- Ground black pepper: to taste
- Salt: 1 teaspoon
