Curry Quinoa With Almonds And Cranberries Food

CRANBERRY AND CILANTRO QUINOA SALAD

Steps:

• Pour the water into a saucepan, and cover with a lid. Bring to a boil over high heat, then pour in the quinoa, recover, and continue to simmer over low heat until the water has been absorbed, 15 to 20 minutes. Scrape into a mixing bowl, and chill in the refrigerator until cold.
• Once cold, stir in the red bell pepper, yellow bell pepper, red onion, curry powder, cilantro, lime juice, sliced almonds, carrots, and cranberries. Season to taste with salt and pepper. Chill before serving.

QUINOA ALMOND PILAF

Steps:

• Combine quinoa, cold water, and salt in a saucepan; bring to a boil, reduce heat to medium-low, place a cover on the saucepan, and cook until the liquid is fully absorbed, about 15 minutes.
• Heat olive oil in a skillet over medium heat. Cook and stir celery, onion, carrot, and garlic in the hot oil until the onion is translucent, 5 to 7 minutes. Stir almonds, tomato, raisins, salt, pepper, thyme, and oregano into the vegetable mixture; cook and stir 1 minute more.
• Fluff the quinoa with a fork and stir into the mixture in the skillet; cook and stir until evenly mixed and hot, about 30 seconds.
• Divide between 3 plates; sprinkle the top of each portion with a scattering of a few coarse sea salt granules for a surprising crunch of salty goodness.

QUINOA PILAF WITH CRANBERRIES

Steps:

• Heat oil in a medium pot over medium high heat.
• Add onions and cook, stirring often, until just softened, 2 to 3 minutes.
• Add quinoa, corriander and garam masala and toast, stirring constantly, for 1 minute.
• Stir in broth and salt and bring to a boil then reduce heat to medium low, cover and simmer for 10 minutes.
• Stir in cranberries, cover again and continue to cook until liquid is completely absorbed and quinoa is tender, 8 to 10 minutes more.
• Toss with almonds and serve.

CURRIED QUINOA

Steps:

• In a large saucepan, cook onion and garlic over low heat, stirring, until softened.
• Add curry powder and toasted Quinoa , stirring for 1 minute.
• Add water and carrots, bring to boil, cover, reduce heat to low and simmer 12 minutes or until Quinoa has absorbed all the water.
• Stir in peas, apricots, almonds, raisins, or cranberries and serve.

CURRIED CITRUS QUINOA WITH RAISINS AND TOASTED ALMONDS

Steps:

• Bring the quinoa, vegetable broth, and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes.
• While the quinoa is cooking, prepare the dressing by whisking together the orange juice, lemon juice, olive oil, mustard, honey, and curry powder in a mixing bowl. Stir in the cooked quinoa, red onion, and raisins; season to taste with sea salt. Cover, and chill in the refrigerator several hours until cold.
• Stir in half of the toasted almonds immediately before serving. Sprinkle the remaining almonds over top to serve.

QUINOA-AND-APPLE SALAD WITH CURRY DRESSING

Steps:

• Preheat oven to 375 degrees. Spread almonds on a rimmed baking sheet; toast in oven until lightly toasted and fragrant, about 7 minutes. Let cool; coarsely chop nuts.
• Rinse quinoa thoroughly in a fine sieve; drain. Bring 2 cups water to a boil in a medium saucepan. Add quinoa; return to a boil. Stir quinoa; cover, and reduce heat. Simmer until quinoa is tender but still chewy, about 15 minutes. Fluff quinoa with a fork; let cool.
• Whisk together honey, shallot, curry powder, salt, and lemon juice in a large bowl. Season with pepper. Whisking constantly, pour in oil in a slow, steady stream; whisk until dressing is emulsified. Add quinoa, currants, apple, mint, and nuts; toss well. Garnish with mint.

CURRY QUINOA

Steps:

• 1. Saute garlic and onions in oil.
• 2. Add ginger, curry and quinoa. Cook for one minute stirring constantly.
• 3. Stir in the turmeric and coriander. Cook for one minute stirring constantly.
• 4. Add water (or broth) and bring it to a boil.
• 5. Cover, reduce heat and simmer for 15 minutes.
• 6. Stir in peas. Cover and cook until peas are tender and all the water is absorbed.

QUINOA WITH CRANBERRIES & TOASTED ALMONDS

Steps:

• In a small bowl, combine the dried cranberries and thyme (if using dried) and let sit for 15 min or until the cranberries are soft and hydrated.
• Drain off any remaining water and add the cranberries, thyme, orange zest and almonds to the quinoa. Add salt to taste.

QUINOA WITH TOASTED ALMONDS AND CRANBERRIES

Steps:

• Over med heat stir and toast almond slivers until golden. Add the quinoa and toast until quinoa begins to darken.
• Transfer the quinoa and almonds to a 2 quart sauce pan. Add the remaining ingredients. Bring to boil covered. Reduce the heat and simmer for 20 minutes. Then let stand for another 5 minutes.
• To serve fluff gently. There is approximately 5 ounces in a portion.

CURRY QUINOA WITH ALMONDS AND CRANBERRIES

Steps:

• Place quinoa in medium bowl and soak for at least 1 hour, then drain liquid.
• Boil water or broth and add quinoa, cover, and cook for 20 minutes.
• In a blender add olive oil, vinegar, curry, turmeric, sea salt, and pepper.
• Pour this onto the cooked quinoa. Add grated vegetables, parsley, almonds, raisins, scallions and red onions; mix well and taste for seasonings.
• Serve warm or at room temperature and enjoy.