Quinoa Pilaf with Raisins, and Cilantro

by becky
Created
From the cookbook America's Test Kitchen: More Meditteranean

Ingredients

  • 1 1/2 cups prewashed white quinoa
  • 2 tablespoons extra-virgin olive oil
  • 1 small onion, chopped fine
  • 3/4 teaspoon table salt
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon dried oregano
  • 1/8 teaspoon ground cinnamon
  • 1 3/4 cups water
  • 1/4 cup golden raisins
  • 3 tablespoons chopped fresh cilantro
  • 4 teaspoons red wine vinegar
  • optional: Some carrots or mushrooms or something to replace olives if desired

Directions

  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 to bowl.
  2. 2 Heat oil in now-empty saucepan over medium-low heat until shimmering. Add onion, salt, cumin, oregano, and cinnamon and cook until onion is softened and light golden, 5 to 7 minutes. Stir in water and toasted quinoa, increase heat to medium-high, 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 in golden raisins halfway through cooking. Remove saucepan from heat and let sit, covered, for 10 minutes. Fluff quinoa with fork and stir in olives, cilantro, and vinegar. Serve.