Quinoa Pilaf with Apricots, Aged Gouda, and Pistachios

Quinoa Pilaf with Apricots, Aged Gouda, and Pistachios
Yield
4-6 servings
Yield
4-6 servings
Quinoa Pilaf with Apricots, Aged Gouda, and Pistachios
Yield
4-6 servings
Yield
4-6 servings
Ingredients
  • 1 1/2cups quinoarinsed and dried well
  • 2tablespoons buttercut into 2 pieces
  • 1small onionchopped fine
  • 1teaspoon coarse salt
  • 1/2teaspoon lemon zestgrated
  • 1/2teaspoon ground coriander
  • 1/4teaspoon ground cumin
  • 1/8teaspoon black pepper
  • 1 3/4cups water
  • 1/2cup dried apricotschopped coarse
  • 2ounces gouda cheeseshredded (1/2 cup)
  • 1/2cup shelled pistachiostoasted and chopped coarse
  • 2tablespoons mintchopped
  • 1tablespoons lemon juice
Yield:
Instructions
  1. Toast quinoa in medium saucepan over medium-high heat, stirring frequently, until quinoa is very fragrant and makes continuous popping sound, 5 to 7 minutes. Transfer quinoa to bowl and set aside.
  2. Return now-empty pan to medium-low heat and melt butter. Add onion, salt, lemon zest, coriander, cumin, and pepper; cook, stirring frequently, until onion is softened and light golden, 5 to 7 minutes.
  3. Increase heat to medium-high, stir in water and quinoa, and bring to simmer. Cover, reduce heat to low, and simmer until grains are just tender and liquid is absorbed, 18 to 20 minutes, stirring once halfway through cooking. Remove pan from heat, stir in apricots, and let sit, covered, for 10 minutes. Fluff quinoa with fork; stir in gouda, pistachios, mint, and lemon juice; and serve.