Pilaf, ordinarily made with rice, is distinguished from other rice dishes by the technique of sautéing the grain in oil or melted butter before any liquid is added. In this version, the rice is replaced with quinoa, a grain indigenous to South America; it has all the essential amino acids so it makes a great vegetarian main dish. The grain can usually be found in the bulk section of better grocery stores. Onions, garlic and ginger add aromatic notes and a flavorful vegetable broth pulls it all together. Use quality store bought vegetable broth or make your own by sautéing a pound aromatic vegetables then simmering them in water with a bay leaf for one hour.

(Makes about 6 cups)

1/4 cup olive oil, butter or a combination

2 cups red quinoa

1 medium onion, peeled and diced

1 tablespoon garlic, finely chopped

1 tablespoon fresh ginger, grated

4 cups vegetable broth

1 tablespoon kosher salt, or to taste

1 cup toasted and salted pepitas (green pumpkin seeds)

1.) Warm the oil in a heavy saucepan over medium heat and add the quinoa. Stir until the grain is very lightly toasted, about 3 minutes. Stir in the onion, garlic and ginger and sauté until the vegetables are soft, about 5 minutes.

2.) Pour on the vegetable broth and salt and bring the liquid to a boil. Cover the pan, reduce heat to low and simmer until the quinoa has absorbed the cooking liquid about 30 minutes.