I’m so excited to add this recipe to my collection because I had it last week at a great restaurant my husband and I go to a lot. It’s seasonal on their menu so it’s not always out! I emailed the manager the very next day and she wrote back with the recipe!! How exciting! This part is only half of the recipe, I wanted to post it seperatly because I also think that it’s a great side dish with anything as well. See Stuffed Acorn Squash w/Root Veggies & Chicken (coming soon) to see the whole recipe. Click Here for detailed pictures of the Quinoa Pilaf.

Ingredients:

1 Cup  QUINOA GRAIN

2 1/2 Cups WATER

1 Small  ONION, DICED

3 Stalks CELERY, DICED

3 CARROTS, DICED

1/2 Cup of DRIED CRANBERRIES

1/2 Cup GREEN ONIONS, DICED

1 Tsp. TABASCO

3 tbsp. TOASTED PECANS

SALT –

PEPPER

OLIVE OIL

1 tbsp. BROWN SUGAR

 Ingredients:

OVER MED HEAT PUT OIL IN SAUCE PAN.  COOK DICED VEGGIES FOR 2 MIN. ADD QUINOA & CRANBERRIES.  STIR WELL.  ADD WATER; BRING TO A BOIL & SIMMER FOR 20 MIN. TILL QUINOA IS TENDER.  STIR IN BROWN SUGAR, GREEN ONIONS, PECANS, TABASCO, SALT & PEPPER TO YOUR TASTE.