Photo credit: Michelle Loy. Copyright 2011. All rights reserved.
If you didn't already know it, I kind of love quinoa. I love to make up big batches of quinoa in my lovely rice cooker to use in a variety of ways throughout the week. Quinoa also freezes well, so extra portions can be frozen in small, freezer-safe containers for later use. It reheats nicely by microwaving, steaming, and stir-frying. The recipe I'm sharing this week is one that I will be featuring at a health and fitness seminar that I'll be sponsoring this weekend. What I love about this dish is that it's super simple. I also love that it's a savory dish with a spike of sweetness from the raisins, and it's full of fabulous textures from the quinoa and walnuts. Enjoy!
1 tsp extra virgin olive oil
2 small shallots, minced
1 medium clove garlic, minced
1 ½ c uncooked quinoa, rinsed (I enjoy red quinoa as pictured, but you can try pearl or black quinoa, too.)
1/3 c golden raisins
½ Tbsp sea salt
¼ tsp freshly ground black pepper
½ tsp ground cinnamon
3 c vegetable broth, preferably low sodium
1/3 c chopped walnuts
2 Tbsp fresh cilantro, chopped
1. Heat the oil in a large, nonstick skillet over medium heat. Add shallot and garlic; cook, stirring occasionally, until shallot is transparent, about 3-4 minutes.
2. Add quinoa; toast for 1 minute.
3. Stir in raisins, cinnamon, salt, and pepper.
4. Pour in broth; bring to a boil over high heat. Reduce heat to low; cover and simmer until quinoa bursts its skin, is tender, and liquid is absorbed, about 20 minutes.
5. Set quinoa aside, covered, for about 5 minutes. Remove cover and fluff quinoa mixture with a fork. Repeat several times as quinoa becomes lighter as it cools. Sprinkle with walnuts and cilantro just before serving.
Nutritional Information per ½ cup serving:
Calories: 189 Carbohydrate: 29 g Fat: 6 g Monounsaturated fat: 1.6 g Protein: 6 g Cholesterol: 0 mg Fiber: 3.3 g Sugar: 5 g (all natural) Sodium: 323 mg
Excellent source of: omega-3 fatty acid, vitamin A and magnesium
Good source of: thiamin, riboflavin, vitamin B6, folate, iron, and zinc