Quinoa Pistachio Pilaf
- 1 1/2 tsp oil
- 1/4 cup unsalted pistachios
- 1 cup chopped scallions
- 3/4 cup chopped dried apricots
- 1 Tbsp grated fresh ginger
- 2 garlic cloves, minced
- 2 cups low-sodium vegetable stock
- 3 drops hot-pepper sauce
- 1 cup quinoa, rinsed
- 1/4 cup chopped cilantro
- In two-quart saucepan, brown pistachios in oil and remove.
- In same saucepan, add scallions, apricots, ginger, and garlic; cook 2 minutes.
- Add stock and pepper sauce; bring to a boil.
- Add quinoa and cilantro. Cover on low heat for 20 to 25 minutes.
- Remove from heat. Let stand 5 minutes. Then add pistachios!!