Spiced Quinoa

[tharrison]

Spiced Quinoa

Serves 6 as Side.

Based of the recipe for Spiced Quinoa Timbales from Epicurious.com. These seem like Moroccan-style spices so I'm sure it would taste good on couscous or even basmati rice.

• 1 c quinoa, rinsed well and drained
  
• 1 small onion, minced
  
• 1 cloves garlic, minced
  
• 1 T extra virgin olive oil
  
• 1-1/2 tsp ground cumin
  
• 3/4 tsp ground cinnamon
  
• pinch black pepper (optional)
  
• 1/4 tsp tumeric, generous
  
• 1/4 tsp red pepper flakes (optional)
  
• 1/2 c dried cranberries
  
• 1 c chicken stock, warmed
  
• 1/2 c chopped canned tomatoes
  
• 2/3 c reserved juice from tomatoes
  
• 1/2 tsp salt
  
• 3 T chopped flat-leaf parsley
  
• 1 T butter
  

1. Sweat the onion, garlic, and red pepper flakes in the olive oil until softened and fragrant.

2. Stir in the cumin, the cinnamon, and the turmeric until onions are coated. Add the quinoa (feel free to dry-roast the quinoa first for extra nuttiness) and cook the mixture for about a minute.

3. Stir in the warmed broth, tomatoes and juice, cranberries, and salt.

4. Over medium-low heat simmer the quinoa mixture covered and without stirring for about 15 minutes, or until the majority of the liquid is absorbed.

5. Remove the pan from the heat and let it sit, still covered, for about 5 minutes. Then stir in the chopped parsley and butter. Taste for seasoning and adjust. Add some black pepper if you want.

Keywords: Side, Easy, African, Middle Eastern

( RG1009 )