I am always coming up with new quinoa recipes. It is a very popular ingredient around here. A friend came over right as I was photographing this Prosciutto Garlic and Pecan Quinoa, and he loves the stuff, so he got to eat the “subject”.
This easy quinoa recipe is flavorful enough to serve as an entree on it’s own, yet subtle enough to make a good side dish, and not clash with the main entree. It features the Italian flavors of Prosciutto ham and garlic, along with thyme & pecans in quinoa, a South American peasant staple.
Prosciutto Garlic and Pecan Quinoa
Author: Robin Gagnon
Prosciutto Garlic and Pecan Quinoa recipe that is good as either an entree or side dish.
Ingredients
- ½ tbs. olive oil
- 4 slices of Prosciutto ham
- 1 clove of garlic (crushed/minced)
- 1 cup dry quinoa
- 2 tbs chopped pecans
- 5-6 sprigs of fresh lemon thyme (standard 4-5 sprigs of regular thyme, or ½ tsp dry can be substituted)
- 2 cups chicken stock
Instructions
- Roll the slices of Prosciutto into a cigar shape and cut ¼ inch slices, making thin strips.
- Put oil in non-stick skillet over med-high heat.
- Once hot add the Prosciutto, stirring frequently.
- As the ham begins to crisp, add the garlic, quinoa, pecans & thyme.
- Once toasted, add the stock.
- As soon as stock starts to boil, cut down burner to low-med, cover and simmer for 25 minutes.
- Remove cover, shut off heat, and allow to rest a few minutes before serving.
Notes
* You may wish to pull out the thyme sprigs before serving, but it is not really necessary.
Do you think the pecans could be substituted by walnuts? Not a fan of pecans and always switch to a different nut for baking purposes but not sure in a savory dish like this one if it would still work.
Ally, you could swap in any nut you like. I would say savory dishes are even more forgiving of the change than sweet baked goods.