Original Recipe HERE
I thought this was really good, though reactions from the rest of the family was split. Since it was easy to make and held up well over several days, this will be a contender for something like Thanksgiving. The apples, cranberry, and pecans give a autumnal vibe.
It made an insane amount of food: we ate it as a side for two dinners, plus it gave me several lunches. Next time I'll cut the amount of quinoa in half (original amounts reflected below).
I don't often like nuts in any sort of recipe, but I'm glad I went against type and made the toasted pecans. They added a nice balance to the other flavors. I also added some finely-chopped sharp cheddar and gouda in the hopes that the addition of cheese would make the entire thing appeal to the kids.
1 cup white quinoa
1 & 1/2 cups red quinoa
4 cups vegetable or chicken broth
1/4 cup olive oil
1/2 one red onion, diced
2 stalks celery, diced
1 clove garlic, minced
1 & 1/2 teaspoons Herbes De Provence [I used Tuscan blend]
1 teaspoon Salt
pepper to taste
2 Granny Smith apples, diced
1/2 cup dry white wine
1 cup dried cranberries
1 cup pecans, toasted
1 cup sharp cheddar, diced [optional]
1 cup gouda, diced [optional]
(1) Rinse quinoa in a fine mesh colander; drain.
(2) In a medium saucepan over medium heat, combine quinoa and broth. When it comes to a boil, cover and turn heat to medium low. Simmer for about 10 to 15 minutes until quinoa is al dente.
(3) Meanwhile, in a saute pan over medium high, add olive oil, onions, celery and garlic; stir.
(4) Add herbs, salt and pepper. Saute until the onions and celery are translucent, about 8 minutes.
(5) Add apples and wine; simmer 5 minutes to cook out alcohol.(6) Pour onion mixture over cooked quinoa; stir until combined.
(7) Fold in cranberries, pecans, and cheese. Check for seasoning.
Kid Participation: None.