Middle Eastern Quinoa Apricots Food

QUINOA SALAD WITH APRICOTS, BASIL AND PISTACHIOS

Steps:

• Bring 2 cups water to a boil in a small saucepan over high heat. Stir in the quinoa. Cover, reduce the heat to low and cook until the liquid is just absorbed and the quinoa is moist and nearly tender, about 15 minutes.
• Transfer the quinoa to a large bowl and immediately stir in the oil, apricots, 1 1/4 teaspoons salt and 3/4 teaspoon pepper. Set aside to cool slightly, about 20 minutes, stirring a couple times. Refrigerate until chilled, at least 2 hours.
• When the quinoa is cool and ready to serve, stir in the arugula, basil, lemon juice and pistachios. Add salt and pepper to taste. Sprinkle with the goat cheese and serve.

HERBY QUINOA, FETA & POMEGRANATE SALAD

Steps:

• Cook the quinoa following pack instructions - it should be tender but with a little bite. Drain well and spread over a platter or wide, shallow bowl to cool quickly and steam dry.
• When the quinoa is just about cool stir through all of the remaining ingredients with plenty of seasoning.

MIDDLE EASTERN VEGETABLE SALAD

Steps:

• Place the scallions, tomatoes, cucumber, chickpeas, parsley, mint, and basil in a large salad bowl and toss to combine.
• In a small bowl or measuring cup, whisk together the lemon juice, garlic, 2 teaspoons salt, and 1 teaspoon pepper. Slowly whisk in the olive oil to make an emulsion. Pour the dressing over the salad, tossing gently to coat all the vegetables. Add the feta, sprinkle with salt and pepper, and toss gently. Serve the salad with the toasted pita bread.

MIDDLE EASTERN STUFFED ACORN SQUASH

Steps:

• Preheat the oven to 400°F.
• Cut the acorn squash in half lengthwise and remove the seeds and strings. Place squash cut side down in a shallow baking dish and fill with 1/4" of water. Bake for 30-35 minutes, until the flesh is easily pierced with a fork.
• In the meanwhile, melt the butter in a small saucepan on medium heat, whisking constantly. Watch closely as brown flecks begin to appear. As soon as the butter turns a caramel brown color and has a nutty fragrance (this should take between 4-6 minutes; do not allow the butter to turn black), remove from the heat and transfer to a medium bowl. Stir in the olive oil, cinnamon and cardamom. Note: Can add additional spices, like ground coriander, ground cumin, red or black pepper.
• Add the 1 1/3 cup water and quinoa to the same saucepan. Bring to a boil, reduce to a simmer, cover and cook for 17 minutes. Remove from the heat and fluff with a fork.
• Toss 2 cups of the quinoa with the seasoned brown butter, cashews, apricots and mint. Cover the quinoa mixture to keep it warm if the squash needs more time to finish baking.
• Equally divide the quinoa filling among the four squash halves. Serve immediately. Refrigerate leftovers for up to 2 days.

MIDDLE EASTERN QUINOA & APRICOTS

Steps:

• In a pot:.
• Stir fry the grains in 1 Tbsp oil for 3 minutes.
• Add chopped apricots, raisins, spices and stir.
• Add 2 1/4 c hot or boiling water.
• Bring to boil, cover pot and simmer on a low flame for 34-45 minutess. (All the water should be absorbed).
• Turn off stove and let sit an additional 10 minutes.
• Serve hot.
• (my hubbie likes this cold too).