I love Fall and I love Thanksgiving…don’t you? Not just because it’s so beautiful outside, with the changing colors of the leaves, the berries on the trees and the crisp, cool breeze in the air, but it’s time to start baking and cooking all the warm, yummy food that we all love to eat when the season changes.
With Thanksgiving a few days away, I started looking for some new tasty recipes. I came across this recipe from William Sonoma. Since Quinoa, cranberries and toasted pecans are a staple in our home, this is the perfect new holiday recipe to add to our menu. It is so delicious and very festive. Maybe it will be just what you are looking for to add to your Thanksgiving day dinner.
1/4 cup coarsely chopped pecans
1 tablespoon oil – I use avocado or extra-virgin olive oil
1 cup quinoa, rinsed thoroughly in a sieve and drained well
1 garlic clove, minced (optional)
2 cups water
1/4 cup dried cranberries, coarsely chopped
Place pecans in skillet on medium heat, stirring occasionally so they won’t burn. Heat for about 5 to 10 minutes, watching carefully so they don’t get to dark. Once the pan heats up they will cook quickly. Once they start to darken remove form heat and place in bowl to cool. Once cool, place pecans on cutting board and chop. Set aside.
If using garlic – in a large, deep fry pan over medium-high heat, warm the olive oil until a quinoa seed dropped into it sizzles upon contact. Add the quinoa and cook, stirring, until the seeds are separate and golden, about 5 minutes. Add the garlic and cook for 1 minute until fragrant. Add the water. Bring to a boil, reduce the heat to medium, cover and cook until the liquid is absorbed, 15 to 18 minutes. Uncover and continue to cook until any excess moisture is cooked off, about 1 minute.
Without garlic – place water in 2 to 4 quart size pan, add a teaspoon of oil and bring to a boil. Add quinoa, cover and bring to a simmer and cover. Cook on low heat for about 10 to 15 minutes. Remove from heat and let sit for about 5 minutes, leaving the lid on.
Spoon the quinoa into a warmed serving dish. Top with the toasted pecans and cranberries, and serve. Serves 4.