Sunday, April 22, 2012

Quinoa with Dried Cherries and Pistachios

I keep reading and seeing recipes for quinoa and how it is such a great grain because it is also high in protein. On its own it is kind of flavorless, so most recipes have add ins. A simple way to gain flavor is to cook the quinoa in chicken or vegetable broth instead of water so it is absorbed. I did that below and added in pistachios for crunch, craisins for sweetness and tossed it lightly with lemon juice and olive oil. Jason actually enjoyed it and had it for 2 nights, little did he know how good it was for him! It can be served on top of a bed of lettuce for lunch the next day either room temperature or cold.

Quinoa with Dried Cherries and Pistachios
Serves: 4
1 cup pre-washed quinoa
2 cups low sodium chicken broth (or water)
1/4 cup dried sweet cherries, chopped  (or craisins)
1/4 cup dry-roasted pistachios, chopped
1 Tablespoon extra-virgin olive oil
2 Tablespoons fresh lemon juice
Fresh ground pepper

1. Add 2 cups chicken broth to a sauce pan; bring to a boil. Add quinoa; cover, reduce heat, and simmer 15 minutes or until liquid is absorbed and quinoa is tender. Remove from heat; set aside, and cool slightly.

2. Combine olive oil, lemon juice, and pepper in a large bowl; stir with a whisk. Add quinoa, cherries, and pistachios; toss gently to combine. 

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