Quinoa Pilaf With Ginger And Chiles



  1. Put the oil in a skillet over medium heat.
  2. When hot, add the scallion whites, the chile, and the ginger.
  3. Sprinkle with salt and pepper and cook, stirring occasionally, until the vegetables begin to soften and turn golden, 3 to 5 minutes.
  4. Add the quinoa coat with the oil.
  5. When the grains start popping and smelling toasted, 2 or 3 minutes later, add the water and bring to a boil.
  6. Lower the heat so the mixture bubbles steadily but, cover, and cook, undisturbed, for 15 minutes.
  7. Taste the quinoa for doneness; the grains should be tender and have little rings around the edges.
  8. If the grains are still hard, make sure there's enough liquid to keep the bottom of the pan moist, adding a few tablespoons water if necessary, then cover, and check again in 2 or 3 minutes.
  9. When the quinoa is ready, add the sesame oil and scallion greens, fluff, and taste and adjust the seasoning.
  10. Fluff again and serve immediately or at room temperature with the lime wedges.