SAFFRON QUINOA WITH DRIED CHERRIES AND ALMONDS
Saffron rice is an indispensable accompaniment in Persian cuisine, and it tastes just as good made with fluffy quinoa. Crushing and steeping the saffron in hot water brings out its full flavor and color. If you have coconut oil on hand, the naturally sweet flavor pairs nicely with the cherries and almonds.
Provided by Louisa Shafia
Categories Side Passover Quinoa Spring Dried Fruit Cherry Saffron Almond Wheat/Gluten-Free Vegetarian Vegan
Number Of Ingredients 9
Steps:
- Crush saffron, if using, with the handle of a wooden spoon (or crush between your fingers) in a small bowl until a powder forms. Add 1 Tbsp. hot water. Swirl gently; set aside to steep.
- Heat 1 Tbsp. oil in a large pot over medium-high. Add almonds, cinnamon, cayenne, and 1/4 tsp. salt and cook, stirring occasionally, until toasted and fragrant, about 2 minutes. Using a slotted spoon, transfer almonds to a small bowl; reserve oil in pot.
- Heat oil in pot over medium-high. Add onion and remaining 2 Tbsp. oil and 1 1/2 tsp. salt, reduce heat to medium, and cook until onion is light brown and translucent, about 5 minutes. Add quinoa and cook, tossing to coat, until fragrant and beginning to brown, 1-2 minutes.
- Stir in 4 cups water, cover pot, and bring to a boil. Reduce heat to low and simmer until quinoa is cooked and water is absorbed, 20-30 minutes. Remove from heat, sprinkle cherries over, cover, and let sit 10 minutes.
- Transfer 2 cups quinoa mixture to a medium bowl. Reserve 1/2 cup toasted almonds, then toss remaining almonds with remaining quinoa mixture and transfer to a platter. Toss quinoa in bowl with saffron water until coated, then garnish platter with saffron quinoa. Top with remaining toasted almonds.
- Do Ahead
- Quinoa, with cherries, can be cooked 3 days ahead. Transfer to a resealable container and chill. Reheat over low on stovetop or in a 300°F oven until warmed.
SPINACH-QUINOA SALAD WITH CHERRIES AND ALMONDS
Haven't tried this yet, but it looks delicious. Can also use either couscous or bulgur, if you like. Cooking time includes chilling the completed salad in the refrigerator for 30 minutes to allow the flavors to develop. From VT July/Aug 2006
Provided by Annisette
Categories Cherries
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Spread almonds on baking sheet, and toast 7-10 minutes, shaking pan occasionally, until golden brown. Cool.
- Bring 3 cups salted water to boil in pot over med-high heat. Stir in quinoa. Reduce heat to medium low and simmer, covered, 15 minutes or until all liquid is absorbed.
- Remove pot from heat and allow to cool, covered.
- Lay 5 or 6 spinach leaves on top of one another on a cutting board. Roll tightly into a cylinder. Slice into slivers. Repeat with remaining spinach.
- In large serving bowl, toss together quinoa, almonds, spinach, cherries, cucumber, chickpeas, and red onion.
- In small bowl, whisk together yogurt, olive oil, lemon juice, and garlic. Pour yogurt mixture over salad, and toss to coat.
- Season with salt and pepper, to taste.
- Chill the salad for 30 minutes to allow the flavors to develop.
- Serve.
Nutrition Facts : Calories 401.6, Fat 14.3, SaturatedFat 1.7, Cholesterol 0.6, Sodium 240.1, Carbohydrate 59.4, Fiber 8.2, Sugar 8.8, Protein 12.6
QUINOA ALMOND PILAF
High-protein side dish with plenty of flavor and crunch. Rinsing the quinoa three times will help to eliminate any bitterness.
Provided by Ann Kosa
Categories 100+ Everyday Cooking Recipes Vegan
Time 45m
Yield 3
Number Of Ingredients 16
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.
Nutrition Facts : Calories 303.1 calories, Carbohydrate 33 g, Fat 17.1 g, Fiber 5.9 g, Protein 6.2 g, SaturatedFat 2.1 g, Sodium 506 mg, Sugar 8.7 g
QUINOA KHEER
Ingredients ½ cup quinoa 1 cup water 1 teaspoon ghee or butter 4 dried dates, pits removed and chopped 4 teaspoons golden raisins 1 teaspoon pistachios, unshelled and chopped (I used unsalted raw pistachios) 1 teaspoon slivered almonds ¼ teaspoon ground cardamom seeds 3 cups skim milk a pinch of saffron (I used Spanish saffron) 3 tablespoons sugar (add more sugar if you prefer it sweeter) 2 teaspoons rose water a little extra toasted and chopped pistachios for garnishing Preparation Rinse the quinoa Bring the quinoa and water to a boil on a medium flame, cook until the seeds become translucent. Drain and discard the liquid from the cooked quinoa and keep aside. In a thick-bottomed stock pot, melt the ghee or butter on a medium high flame. Add the dates, raisins, pistachios, almonds, and cardamom to the melted ghee and sauté them for a minute. Add the cooked quinoa to the nut and fruit mixture in the pot. Fold in the milk, saffron, and sugar. Bring the entire contents of the pot to a boil on a medium flame, then reduce to a simmer and cook till the liquid volume reduces by one-third. Stir frequently to make sure the milk does not burn. Cool the kheer to room temperature. Then fold in the rose water and refrigerate for at least 2 hours. Serve chilled and garnish with the extra pistachios. for more information visit http://queensquinoa.com/recipe.php?id=quinoa-kheer-1442648969Ingredients ½ cup quinoa 1 cup water 1 teaspoon ghee or butter 4 dried dates, pits removed and chopped 4 teaspoons golden raisins 1 teaspoon pistachios, unshelled and chopped (I used unsalted raw pistachios) 1 teaspoon slivered almonds ¼ teaspoon ground cardamom seeds 3 cups skim milk a pinch of saffron (I used Spanish saffron) 3 tablespoons sugar (add more sugar if you prefer it sweeter) 2 teaspoons rose water a little extra toasted and chopped pistachios for garnishing Preparation Rinse the quinoa Bring the quinoa and water to a boil on a medium flame, cook until the seeds become translucent. Drain and discard the liquid from the cooked quinoa and keep aside. In a thick-bottomed stock pot, melt the ghee or butter on a medium high flame. Add the dates, raisins, pistachios, almonds, and cardamom to the melted ghee and sauté them for a minute. Add the cooked quinoa to the nut and fruit mixture in the pot. Fold in the milk, saffron, and sugar. Bring the entire contents of the pot to a boil on a medium flame, then reduce to a simmer and cook till the liquid volume reduces by one-third. Stir frequently to make sure the milk does not burn. Cool the kheer to room temperature. Then fold in the rose water and refrigerate for at least 2 hours. Serve chilled and garnish with the extra pistachios. for more information visit http://queensquinoa.com/recipe.php?id=quinoa-kheer-1442648969
Provided by theQueens Q.
Categories < 60 Mins
Time 32m
Yield 5 4, 2 serving(s)
Number Of Ingredients 12
Steps:
- Preparation.
- Rinse the quinoa.
- Bring the quinoa and water to a boil on a medium flame, cook until the seeds become translucent. Drain and discard the liquid from the cooked quinoa and keep aside.
- In a thick-bottomed stock pot, melt the ghee or butter on a medium high flame. Add the dates, raisins, pistachios, almonds, and cardamom to the melted ghee and sauté them for a minute.
- Add the cooked quinoa to the nut and fruit mixture in the pot. Fold in the milk, saffron, and sugar. Bring the entire contents of the pot to a boil on a medium flame, then reduce to a simmer and cook till the liquid volume reduces by one-third. Stir frequently to make sure the milk does not burn.
- Cool the kheer to room temperature. Then fold in the rose water and refrigerate for at least 2 hours. Serve chilled and garnish with the extra pistachios.
- Preparation.
- Rinse the quinoa.
- Bring the quinoa and water to a boil on a medium flame, cook until the seeds become translucent. Drain and discard the liquid from the cooked quinoa and keep aside.
- In a thick-bottomed stock pot, melt the ghee or butter on a medium high flame. Add the dates, raisins, pistachios, almonds, and cardamom to the melted ghee and sauté them for a minute.
- Add the cooked quinoa to the nut and fruit mixture in the pot. Fold in the milk, saffron, and sugar. Bring the entire contents of the pot to a boil on a medium flame, then reduce to a simmer and cook till the liquid volume reduces by one-third. Stir frequently to make sure the milk does not burn.
- Cool the kheer to room temperature. Then fold in the rose water and refrigerate for at least 2 hours. Serve chilled and garnish with the extra pistachios.
Nutrition Facts : Calories 472.2, Fat 6.9, SaturatedFat 2.4, Cholesterol 12.9, Sodium 224.8, Carbohydrate 82.9, Fiber 4.7, Sugar 31.5, Protein 21.7
QUINOA SALAD WITH DRIED FRUIT AND NUTS
This is an unusual and tasty high-protein grain salad. Quinoa is a grain that has almost no flavor, but the spices add zest. It's well worth trying, I make it often since discovering quinoa at my health food store.
Provided by NATALIE17
Categories Salad Grains Quinoa Salad Recipes
Time 2h
Yield 10
Number Of Ingredients 13
Steps:
- Bring the quinoa, salt, and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, 20 to 25 minutes. Once done, scrape into a large bowl, and allow to cool for 20 minutes. Stir in the green onions, celery, raisins, cayenne pepper, vegetable oil, vinegar, lemon juice, and sesame oil. Allow to stand at room temperature for 1 hour to allow the flavors to blend. Stir in the cilantro and pecans before serving.
Nutrition Facts : Calories 220.9 calories, Carbohydrate 26.3 g, Fat 11.6 g, Fiber 3.6 g, Protein 5.1 g, SaturatedFat 1.3 g, Sodium 71.9 mg, Sugar 6 g
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