Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers. You must log in to see and participate in our Dinar sections.

Your welcome to be apart of Anesis Club (Private) after at least becoming a FREE Rookie in my Network at this link https://www.onelife.eu/signup/nenosplace

Neno

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2017


Quinoa with Dried Cranberries and Toasted Pecans

Share

Lobo
Moderator
Moderator

Posts : 20939
Thanked : 984
Join date : 2013-01-12

Quinoa with Dried Cranberries and Toasted Pecans

Post by Lobo on Wed 20 Jan 2016, 10:01 pm


Quinoa with Dried Cranberries and Toasted Pecans


Read Reviews

Write a Review
Prep Time: 20 minutes
Cook Time: 25 minutes
Servings: 4
Quinoa, a tiny, nutritious seed native to the Andes, is high in protein and loaded with niacin, iron, phosphorus and potassium. The cooked seeds are crunchy and nutty, the perfect background for dried fruits and toasted nuts.



  • Printer Friendly Version






  • 668

Ingredients:


  • 1/4 cup coarsely chopped pecans 
  • 1 Tbs. extra-virgin olive oil 
  • 1 cup quinoa, rinsed thoroughly in a sieve and drained well 
  • 1 garlic clove, minced 
  • 2 cups water
  • 1/2 tsp. kosher salt 
  • 2 Tbs. dried cranberries, coarsely chopped 

Directions:

Preheat an oven to 350°F. Spread the pecans in a small baking pan, place in the oven and toast until they are fragrant and have taken on color, about 15 minutes. Pour onto a plate and let cool.

Meanwhile, in a large, deep fry pan over medium-high heat, warm the olive oil until a quinoa seed dropped into it sizzles upon contact. Add the quinoa and cook, stirring, until the seeds are separate and golden, about 5 minutes. Add the garlic and cook for 1 minute until fragrant. Add the water and salt. Bring to a boil, reduce the heat to medium, cover and cook until the liquid is absorbed, 15 to 18 minutes. Uncover and continue to cook until any excess moisture is cooked off, about 1 minute.
Spoon the quinoa into a warmed serving dish. Top with the toasted pecans and cranberries, and serve. Serves 4.

Variation:

Quinoa with Pine Nuts and Broccoli Omit the pecans and substitute 2 Tbs. pine nuts, lightly toasted in a small, dry fry pan over low heat for about 3 minutes. Gently stir 2 cups chopped steamed broccoli florets into the quinoa during the last 1 minute of cooking.

Adapted from Williams-Sonoma, Essentials of Healthful Cooking, by Mary Abbott Hess, Dana Jacobi & Marie Simmons (Oxmoor House, 2003).

    Current date/time is Mon 27 Feb 2017, 4:43 pm