Quinoa Pilaf With Green Apples, Dried Cranberries And Pecans

• 1 cup White Quinoa
• 1-1/2 cup Red Quinoa
• 4 cups Vegetable Stock
• 1/4 cups Olive Oil
• 1/2 whole Red Onion, Diced
• 2 stalks Celery, Diced
• 1 clove Garlic, Minced
• 1-1/2 teaspoon Herbes De Provence
• 1 teaspoon Salt
• Black Pepper To Taste
• 2 whole Green Apples, Diced (Skin On)
• 1/2 cups Dry White Wine
• 1 cup Dried Cranberries
• 1 cup Toasted Or Maple Pecans
• 1/4 cups Fresh Parsley, Chopped

1. Rinse quinoa in a fine mesh colander and drain. Pour into a heavy-bottomed stockpot. Top with vegetable stock and stir. Turn on medium high heat when stock comes to a boil, cover with lid, turn down to medium low and simmer for about 10 to 15 minutes until quinoa is al dente.
2. While quinoa is cooking place a saute pan over medium high and add olive oil, onions, celery and garlic; stir. Add herbes de Provence, salt and pepper. Saute until the onions and celery are translucent, about 8 minutes. Add apples and pour in wine, simmer 5 minutes to cook out alcohol.
3. Pour onion mixture over cooked quinoa and stir until combined. Add cranberries, pecans, and parsley, fold in. Check for seasoning.
4. Serve immediately by spooning into serving dish or can be reheated later.
5. To reheat, cover with lid or foil and bake in a 350u0b0F oven for about 30 minutes, stirring halfway through.

white quinoa, red quinoa, vegetable stock, ubc, red onion, stalks celery, clove garlic, salt, black pepper, green apples, dry white wine, cranberries, pecans, ubc

Taken from tastykitchen.com/recipes/holidays/quinoa-pilaf-with-green-apples-dried-cranberries-and-pecans/ (may not work)