Recipe: Middle Eastern Quinoa
Give this quinoa recipe a go. It has a unique but smooth and spicy flavor that everyone is sure to love. It’s great at room temperature, so it makes a perfect packed or picnic lunch.
1 yellow or white onion
3 Tbsp. olive oil
225 g. dry quinoa
1/2 cup sliced or slivered almonds, toasted (plus extra for a garnish if desired)
1/2 cup raisins (brown or golden)
1/2 cup dates, cut into pieces
1 tsp. cumin
1 tsp. yellow curry powder
2 Tbsp. soy sauce
1-2 Tbsp. agave syrup
3 1/4 cups liquid, very hot (vegetable broth or broth and water combined)
Sea salt and black pepper, to taste
2 oranges, sectioned, or 1 can mandarin oranges
1/4 cup coriander (plus extra for a garnish)
1/4 cup green onions (plus extra for a garnish)
- Sauté the yellow onion in olive oil for 1 minute.
- Add the quinoa and continue sautéing, stirring constantly so that the grain does not stick to the bottom of the pan (about 5 minutes on medium heat).
- Add the almonds, raisins, dates, cumin, curry, soy sauce, agave, liquid, salt, and pepper.
- Continue cooking, covered, on low heat until the quinoa is tender, stirring occasionally.
- Add more hot liquid if the quinoa is not cooked through. When the quinoa is cooked, add the orange sections, the cilantro, and the green onion. Then simmer for 1 more minute.
- Serve with toasted almonds, cilantro, and green onion as a garnish (optional).
*Green olives or diced red peppers are optional and can be added just prior to serving.
Makes 4 servings
Posted by Jason Baker
