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Quinoa Pilaf with Dried Cranberries and Walnuts
1 ½ cups onions, diced small
1 ⅓ cups celery, diced small
2 ½ tablespoons olive oil
1 ⅓ cup carrots, shredded
2 teaspoons fresh basil, minced
2 teaspoons fresh oregano, minced
2 teaspoons fresh thyme, minced
2 cups quinoa, rinsed
2 teaspoons salt
1 teaspoon ground black pepper
1 28 oz can diced tomatoes
3 ⅓ cups water
1 ⅓ cup dried cranberries
1 ⅓ cup chopped walnuts
¼ cup parsley
In a medium stock pot over medium to high heat, sweat the onions and celery in oil until they are translucent. Add carrots, garlic, and herbs and cook for 10 minutes. Add quinoa, salt, peppers, tomatoes, and water. Cook over medium heat until the liquid is absorbed and the quinoa is tender, about 15 minutes. Remove from the heat. Add cranberries, nuts and parsley. Adjust seasoning with salt and pepper if necessary.
