If you've never had quinoa, you do not know what you miss! Find some other recipes for it. This one was amazing.
1 & 1/2 teaspoon of peanut oil (I like the extra virgin olive oil)
Peeled unsalted pistachios with 1/4 cup
1 cup of chopped shallots (I also added onions)
3/4 cup roughly chopped dried apricots
1 tablespoon of grated fresh ginger (I like a lot of ginger)
2 garlic cloves, chopped
2 cups low sodium vegetable broth
2-3 drops of paprika sauce (I like Tabasco)
1 cup quinoa, rinsed and drained (looks like translucent barley – but tastes great!)
1/4 cup chopped fresh coriander. (I also add parsley)
1. In a 2 liter saucepan, heat the oil over medium heat. Add the pistachios; Boil for 2 to 3 minutes with frequent stirring until the nuts are golden brown. Use a slotted spoon to remove the nuts and place in a small bowl.
2. Add the shallots, onions, apricots, ginger and garlic to the pan; Cook for 2 minutes with constant stirring. Stir in the broth and the paprika sauce. bring to a boil. (If desired, add more paprika sauce.)
3. Add the quinoa, coriander and parsley. (Keep some parsley twigs for garnish.) Stir and reduce heat to low. Cover and simmer for 20 to 25 minutes or until the liquid is absorbed. Remove from heat and let stand for 5 minutes. Shake the grains with a fork and stir in the pistachios. Garnish with parsley twigs.
4. Let me know how you liked it !!
I am committed to the cookbook "New Vegetarian Cuisine" by Linda Rosensweig and the magazine Food Editors of Prevention for this recipe. Her book contains 250 low-fat recipes for superior health. If you love food, are health-oriented and like to cook, this is the book for you!
Tagged: , Quinoa , recipe , cooking , eating , drinking