Quinoa Pilaf with Apricots, Aged Gouda, and Pistachios

Name: Quinoa Pilaf with Apricots, Aged Gouda, and Pistachios
Yield: Serves 4 to 6
Ingredients: 1 1/2 cups prewashed, quinoa; 2 tablespoons, unsalted butter, cut into 2 pieces; 1 small, onion, chopped fine; 3/4 teaspoon, salt; 1/2 teaspoon, grated lemon zest plus 1 tablespoon juice; 1/2 teaspoon, ground coriander; 1/4 teaspoon, ground cumin; 1/8 teaspoon, pepper; 1 3/4 cups, water; 1/2 cup, dried apricots, chopped coarse; 2 ounces aged, gouda, shredded (1/2 cup); 1/2 cup shelled, pistachios, toasted and chopped coarse; 2 tablespoons, chopped fresh mint

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Appears in Cook's Illustrated January/February 2014

Could we turn this superfood into a dish we’d really want to eat?

SERVES4 to 6

TIME1 hour

Quinoa Pilaf with Apricots, Aged Gouda, and Pistachios

WHY THIS RECIPE WORKS

Most recipes for quinoa pilaf turn out woefully overcooked because they call for nearly twice as much liquid as they should. We cut the water back to ensure tender grains with a satisfying bite. We toast the quinoa in a dry skillet to devel...

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