Curried Quinoa, Edamame, and Dried Fruit Pilaf
1 cup quinoa
2 tablespoons extra virgin olive oil, divided
3/4 teaspoon curry powder
1/8 teaspoon black pepper
2 cups chopped onion
1 cup shelled edamame
1/2 cup diced dried fruit (any combination of apricot, dried cherry, dried cranberry, raisins, etc)
2 teaspoons vinegar
1/2 teaspoon salt
1. Rinse the quinoa in a fine mesh strainer under cold running water; drain. Combine in a pot with 2 cups water; bring to a boil and immediately reduce and simmer, covered, until all the water is absorbed, about 15 minutes. Let stand, covered 5 minutes.
2. Meanwhile, heat 1 tablespoon of the oil in a nonstick skillet over medium heat. Add the curry, black pepper and onion and cook, stirring occasionally, until onions are very soft, about 10 minutes.
3. Bring a small pot of water to a boil; add the edamame and cook 3 minutes. Add the fruit and cook 2 minutes. Drain.
4. Combine the vinegar, remaining 1 tablespoon of olive oil and salt in a large bowl. Add the onion, edamame and fruit and quinoa, and toss to thoroughly combine. Serve at room temperature.
Makes 6 servings
Nutritional analysis per serving: 225 calories, 7 g protein, 5 g fiber, 7 g fat, 1 g sat fat, 200 mg sodium