Almost six weeks ago I posted a bunch of info on quinoa–it’s a “complete protein source” and helps your body burn fat and calories more slowly, for instance–and I’m still getting comments. (Not to mention a quinoa joke here and there. Yes, they exist!) I’m taking that as license to go right back to it; something I’ve been dying to do ever since Matt Downes, Svelte Gourmand chef expert extraordinaire, passed along the following amazing recipe (it’s light, really flavorful, and perfect for spring, I think).
Matt’s Supereasy-but-Delicious Quinoa
Per Matt: I came up with this recipe while I was living in San Diego and working at People’s Food Coop. It has loose origins in Middle Eastern/North African cuisine, but with noticeable Americas’ twists: quinoa and cranberries. South meets North, respectively.
Ingredients
• 1 1/2 cups quinoa
• 3 cups water
• 1 cup dried cranberries
• 1 cup raw cashews
• 1/4 cup chopped mint
• 1/4 cup chopped parsley
• 2 lemons
• 3 tablespoons extra virgin olive oil
• salt
Procedure
Preheat oven to 300 degrees F. Meanwhile, place quinoa, water and 1/2 teaspoon of salt in a pot and cover with lid. Bring to boil over high heat, turn down to low and simmer for 20 min or until all the water has been absorbed. Remove from heat and let steam for 5 min. Remove lid, fluff with fork, transfer to a large bowl and cool in the refrigerator.
While the quinoa is cooking, place cashews on a baking sheet and roast for 12 minutes or until golden brown and aromatic. Remove from baking sheet and let cool at room temperature. When cool, chop cashews in half.
When the quinoa has cooled, add the cranberries, cashews, mint and parsley. In a separate bowl, whisk together the lemon juice and olive oil. Add to quinoa and mix thoroughly. Season with salt.
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Camille
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This looks wonderful–I’ll have to try it! I adore quinoa; it has such a marvelous texture. Here’s a super-duper easy way I like to prepare it (makes a good side dish): sauté a minced clove of garlic in a tablespoon of olive oil in a skillet until nice and fragrant, add a cup of quinoa, stir until all the grains are coated and golden. Then stir in 1 and 3/4 cups water and a pinch or two of salt, bring to a boil. Turn down the heat, cover it, and let it simmer for 15 minutes.
Yum! I am nuts about quinoa! xo