Quinoa is not the easiest grain to work with, but it's as high as you get in nutritional content (vitamins/minerals like amino acids, potassium, vitamin E, magnesium, and iron), fiber, protein, etc. It also has lysine, is gluten-free, tastes pretty nutty, has more fat than most grains, and feels like rice. This is a good side dish.
Ingredients:
1 cup quinoa
1/2 cup almond slivers
1 1/2 cup broth (chicken, beef or veggie)
1 1/2 cups boiling water
1 bay leaf
1/2 cup dried fruit (cranberries, blueberries, etc.)
salt/pepper/cinnamon to taste
Directions:
Quinoa needs to be soaked; use cold water for at least 1 hour. Rinse at least 4 times. After final rinse, use a fine-mesh strainer to shake dry. Set aside. Toast almond slivers on medium heat until golden. Remove the almonds to a 2-quart saucepan and add the quinoa to the pan, toasting over medium until dry and turned color. Heat broth to boiling. Add toasted quinoa to the 2-quart saucepan, and also the dried fruit and other ingredients, including the boiling broth. Bring back to a boil and cover. Lower to simmer and cook for 20 minutes. Leaving cover on, take off heat, and let sit for about 5 minutes (with lid still on). Fluff before serving.
Notes: Store quinoa in fridge so it won't go rancid. Must wash thoroughly to rid the grains of the bitter coating.
Copyright (c) 2009 New View Group, LLC
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