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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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We eat a lot of quinoa, this is just another version for us to try. on , this sounds like a nice spicy side dish to go along with Moroccan chicken. Dietary Exchanges: 1 Fat, 1/2 Fruit, 2 Starch, 1/2 Vegetable. Ingredients:
1 cup quinoa, rinsed until water runs clear |
2 cups fat free reduced-sodium organic chicken broth or 2 cups vegetable broth |
2 teaspoons extra-virgin olive oil |
1 cup chopped fresh red onion |
1/4 teaspoon ground turmeric |
1/4 teaspoon ground ginger |
1/2 teaspoon ground cumin |
1/2 teaspoon ground cinnamon |
1/4 cup slivered almonds, toasted |
1/4 cup raisins, seedless |
1 pinch salt |
1 pinch fresh mint (optional) |
Directions:
1. Heat oven to 350°F Toast almonds on baking sheet for approximately 15 minutes. Remove from oven and set aside to cool.
2. Place the quinoa in a strainer. Place under running water, rinsing until the water runs clear.
3. In a medium saucepan, heat oil and sauté the onions until they begin to caramelize. Mix in the cumin, turmeric, cinnamon, and ginger and cook until aromatic, 2-3 minutes.
4. Add the broth and rinsed quinoa to the saucepan and bring to a boil.
5. Reduce heat, cover, and cook until the liquid is completely absorbed, about 30 minutes.
6. Add the almonds and raisins and cook until heated.
7. Season with salt.
8. Decorate with the mint, if desired, and serve.
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