his recipe is from “The America's Test Kitchen Family Cookbook” by The Editors at America's Test Kitchen (America's Test Kitchen, $34.95 ring binder). Quinoa is a small grain with a delicate texture. Regardless of what the directions say on its box or in other recipes, before cooking, always rinse and drain quinoa in a fine-mesh strainer until the water runs clear. The exterior coating is bitter and unpleasant.

• 3 tablespoons unsalted butter
• 1 Granny Smith apple, peeled, cored and chopped fine
• 1 onion, minced
• 1 teaspoon granulated sugar
• 1/4 teaspoon minced fresh thyme; or 1/4 teaspoon dried thyme
• Salt
• 2 cups uncooked quinoa, rinsed and drained
• 1 3/4 cups low-sodium vegetable or chicken broth
• 1/2 cups pecans or walnut, toasted and chopped
• 2 tablespoons minced fresh parsley
• Freshly ground black pepper, to taste

other options: remove the thyme and parsley and add

• 1/4 cup golden or dark raisins
• pinch of cinnamon
• 2 tsp Madras curry powder (toast nuts with curry powder)
• 1 tsp grated ginger
• 1 TSP fresh lemon juice
• 1 TBS fresh copped cilantro

1. Melt the butter in a large saucepan over medium-high heat. Add the apple, onion, sugar, thyme and 1/2 teaspoon salt. Cook until the onion is softened, for about 5 minutes. Stir in the drained quinoa and cook until it is just beginning to turn golden, for about 4 minutes.
2. Stir in the broth and bring to a boil. Reduce to a simmer, cover and cook until the quinoa is tender but still has a slight crunch, for about 15 minutes.
3. Remove the cover from the saucepan and continue to cook the quinoa until the remaining liquid has evaporated, for about 2 minutes. Off the heat, let the pilaf stand for 5 minutes. Gently stir in the toasted pecans and parsley. Season with salt and pepper to taste

Makes 4 to 6 side dishes.

tags: can be vegetarian