Quinoa With Dried Cranberries And Toasted Pecans
This delightful quinoa dish is a beautiful blend of nutty flavors from toasted pecans and a subtle sweetness from dried cranberries. The quinoa is cooked to perfection, with each grain separate and golden, making it a visually appealing and deliciously nutritious meal. Top with the toasted pecans and cranberries for added texture and flavor. This dish is perfect for lunch or dinner, offering a satisfying and wholesome option to enjoy.
— Constant Cookbook
Ingredients
- 1/4 cup coarsely chopped pecans
- 1 Tbs. extra-virgin olive oil
- 1 cup quinoa, rinsed thoroughly in a sieve and drained well
- 1 garlic clove, minced
- 2 cups water
- 1/2 tsp. kosher salt
- 2 Tbs. dried cranberries, coarsely chopped
Instructions
- Preheat an oven to 350°F. Spread the pecans in a small baking pan, place in the oven and toast until they are fragrant and have taken on color, about 15 minutes. Pour onto a plate and let cool.
- Meanwhile, in a large, deep fry pan over medium-high heat, warm the olive oil until a quinoa seed dropped into it sizzles upon contact. Add the quinoa and cook, stirring, until the seeds are separate and golden, about 5 minutes. Add the garlic and cook for 1 minute until fragrant. Add the water and salt. Bring to a boil, reduce the heat to medium, cover and cook until the liquid is absorbed, 15 to 18 minutes. Uncover and continue to cook until any excess moisture is cooked off, about 1 minute. Spoon the quinoa into a warmed serving dish. Top with the toasted pecans and cranberries, and serve. Serves 4.
- <b> Variation:</b>
- <b> </b> <b>Quinoa with Pine Nuts and Broccoli</b> Omit the pecans and substitute 2 Tbs. pine nuts, lightly toasted in a small, dry fry pan over low heat for about 3 minutes. Gently stir 2 cups chopped steamed broccoli florets into the quinoa during the last 1 minute of cooking.
- Adapted from Williams-Sonoma, <i>Essentials of Healthful Cooking</i>, by Mary Abbott Hess, Dana Jacobi &amp; Marie Simmons (Oxmoor House, 2003).
Yield
Serves 4.
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