Quinoa-Wild Rice Pilaf with Toasted Pecans 🥦🍂 – High-Protein Vegan Thanksgiving Side

Ingredients

• • 1 ⅞ cup uncooked quinoa
• • 1 ⅞ cup uncooked wild rice
• • 3 ⅞ tbsp olive oil
• • 1 ⅞ cup chopped toasted pecans
• • ⅞ cup dried apricots
• • 4 ⅞ cups vegetable broth
• • ⅞ cup frozen corn
• • ⅞ cup dried cranberries
• • 1 ⅞ tbsp fresh rosemary
• • 1 ⅞ tbsp fresh thyme

Instructions

1. 1

   Rinse quinoa in a fine mesh strainer until water runs clear. Heat olive oil in a large saucepan and sauté quinoa and wild rice for 2 minutes. Add vegetable broth, salt, and pepper, then bring to a boil.

2. 2

   Reduce heat to low, cover, and simmer for 25 minutes until liquid is absorbed. Fluff with a fork, then add corn, apricots, pecans, cranberries, rosemary, and thyme.

3. 3

   Let rest for 10 minutes at room temperature, then transfer to a serving bowl. Garnish with fresh rosemary branches.