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Quinoa Pine Nut Pilaf

What you need: 

3 tablespoons toasted pine nuts
2 large onions, chopped
6 garlic cloves, minced or pressed
1 tablespoon canola or other vegetable oil
1 red or green bell pepper
4 teaspoons ground cumin
4 teaspoons ground coriander
2 cups quinoa
3 1/3 cups water
1 cup chopped fresh basil
3 cups fresh or frozen corn kernels, salt and pepper to taste

What you do: 

Preheat oven to 350 degrees Farenheit. Spread nuts in a single layer on an unoiled baking sheet. Bake for 3-5 minutes, or until slightly deepened in color. Set aside. In a heavy saucepan, saute onions and garlic in oil for 5 minutes, or until softened. Add bell pepper, cumin and coriander; continue to saute for another 5 minutes, stirring occasionally.
While vegetables cook, place quinoa in a fine sieve and rinse well under cold running water for 1-2 minutes. Add rinsed quinoa and water to saucepan, cover tightly and simmer gently for 15 minutes. Stir in basil and corn, and cook 5-10 minutes longer, or until quinoa is tender. Stir to fluff it, add salt and pepper to taste and top with toasted pine nuts. Serve hot.
Nutritional information per serving (1/8 of yield): 245 calories, 24% fat (6.5 grams), 63% carbohydrate, 13% protein.
(Note: quinoa is a pigweed (Chenopodium quinoa) of the high Andes who'se seeds are ground and widely used as food in Peru.)

Preparation Time: 
marginal, 45mins-1 hour
Cooking Time: 
Recipe Category: 


Made this last night and was disappointed with the dry texture and lack of flavor. Ended up adding some sweet chilli sauce to make it edible.


I don't think we'll make this one again. With all the cumin and coriander, it came out tasting kind of odd. If you make it, I would recommend decreasing the amounts of those spices. But all in all, the flavors didn't seem to fit together very well. It was just okay.

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