Toasted Quinoa with Raisins and Slivered Almonds

By devogirl

Even though quinoa hails from South Africa, it adapts well to the flavors of India and the pilaf-cooking methods of the Middle East.

vegetarian, vegan, oil free, wheat free, soy free,

Per serving:
calorie: 488
fat: 15g
protein: 15g
carb: 77g
fiber: 8g
sodium: 1290mg

Ingredients

• 2 cups quinoa
• 2 Tbsp water, for sauteing
• 2 shallots, minced
• 1 Tbsp minced fresh ginger
• 1/2 tsp ground cardamom
• 1/2 tsp ground coriander
• 1/2 tsp ground cumin
• 1/8 tsp cayenne
• 4 cups vegetable stock or water with vegetable bouillon cube
• 1/2 tsp salt (or to taste)
• freshly ground pepper, to taste
• 1/3 cup raisins
• 1/2 cup toasted slivered almonds
• 2 Tbsp minced fresh parsley

Details

Servings 2
Preparation time 5mins
Cooking time 25mins
Adapted from google.com

Preparation

Step 1

1. Rinse quinoa in a small strainer to remove the bitter coating called saponin (and rinse dirt and rocks if present). Heat a large-size skillet over medium heat. Add quinoa and stir constantly for 5 mins, or until moisture evaporates and quinoa is fragrant and dry.

2. Meanwhile, heat water in a 3 quart saucepan over medium heat. Add shallots and ginger and cook, stirring constantly, until shallots are slightly softened, about 3 mins. Add the toasted quinoa along with cardamom, coriander, cumin and cayenne. Stir to combine.

3. Add stock and bring to a boil. Reduce heat to low, and season with salt and pepper to taste. Cover and cook until all water is absorbed, about 12 mins.

4. Remove from heat and stir in raisins, almonds and parsley. Serve warm or at room temperature. It will keep for a few days in the fridge.