Wednesday, June 25, 2008

Cherry and Walnlut Quinoa Pilaf

Chef Wendell: Cherry & Walnut Quinoa Pilaf

As a meal or side dish, the combination of all these foods make for an easy to digest perfect meal brimming with nutrition that feeds our cells.
Eating cherries can help prevent diabetes, control arthritis pain, and prevent cancer with their powerful antioxidant virtues. Plus they taste heavenly. Toss a few into your next smoothie or into your granola. Walnuts in this tasty dish contain Omega 3 fatty acids.

I eat cherries at night to prevent me from being seduced by the 'dark side' or the fattening stuff.
Quinoa, the Incan soul grain, is high in protein and contains all eight essential amino acids.Rinse the quinoa well before cooking. This would be a great side dish or even and entree.

Yield: 6 servings
¾ cup quinoa
2 tsp. olive oil
2 stalks of celery, chopped
3 scallions, thinly sliced
3 cloves garlic, minced
2 ½ cups boiling water
¾ tsp. salt
¼ tsp. pepper
1/3 cup dried cherries (1-½ ounces)
¼ cup chopped pecans or walnuts (1 ounce)

Place quinoa in a colander and rinse under cold running water.
Drain well.
In large skillet, heat oil over medium heat.
Add scallions and garlic and cook, stirring frequently, for 2 minutes or until scallions are tender.
Stir in quinoa and cook 2 to 3 minutes or until lightly toasted.
Add boiling water, salt, and pepper.
Reduce to a simmer, cover, and cook 20 to 25 minutes or until quinoa is tender.
Stir in cherries and pecans.
Chef Wendell

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