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Serving size 4

Here's the quinoa recipe I've been wanting to post for over a week now.  I was pleasantly suprised having put it together without much thought - really just poking around my spice cabinet.  Bold flavors that make me feel like I'm off somewhere exotic and foreign, Marrakesh or Beirut come to mind.  Now to just pack my passport for real...


1 cup black, red or golden quinoa1 Tbsp extra virgin olive oil2 garlic clove, minced¼ tsp powdered ginger3 cardamom pods½ tsp coriander½ tsp mustard seed white or black pepper kosher salt to taste2 cup or low-sodium chicken or vegetable broth¼ cup toasted, crushed pistachio4 dates, chopped or 3 tablespoons golden raisins *caramelized onion1 small onion, thinly sliced2 tsp extra virgin olive oil


Toast quinoa in a dry saute pan or pot for 3-4 minutes. Add in olive oil along with garlic, spices and salt and pepper.  Sauté for 3-4 minutes. Add 2 cups of water or broth.  Bring to a boil, reduce heat and cover.  Simmer about 20-25 minutes until water/broth has been fully absorbed.  Turn off heat, fluff with a fork and allow to sit for 10 minutes. Mix in pistachios, dates and caramelized onions.*

*For onions, saute on low heat in a separate small saute pan until golden brown and caramelized, about 20 minutes.


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Tags: Lunch, Vegetarian, Quinoa, Nut

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