Since I am a stay at home mom I try and do a lot of the cooking. The problem is I am not that great at it and I am still learning. That often means pasta dishes and lots of crock pot meals. Husband is the real cook in our family. I have seen all the hype about all the fancy organic, healthy, crunchy, granola meals out there and I am not immune…I want to try those things too. I have tried quinoa at different places and I thought it tasted awful. So Hubs and I decided to give it one last try with a recipe we saw in cooking light and we have adjusted it to the way we like it.
Ingredients:
-
1 3/4 cups
uncooked quinoa
-
2 tablespoons
plus 2 teaspoons extra-virgin olive oil, divided -
4 tablespoons
finely chopped shallots
-
2 cups
water
-
1/3 cup
dry white wine -
1/2 teaspoon
salt
-
4 tablespoons
fresh squeezed lemon juice
-
1/4 teaspoon
freshly ground pepper
-
3/4 cup
dried sweet cherries, chopped
-
1/2 cup
dry-roasted pistachios, chopped
-
1/8 cup
chopped fresh mint
-
1/4 cup
chopped fresh parsley
Preparation
- Rinse and drain quinoa. Heat 2 teaspoons oil in a large
saucepan over medium-high heat. Add shallots to pan; saut? 2 minutes or
until tender. Add 2 cups water, wine, and salt to 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. - Combine remaining 2 tablespoons olive oil, lemon juice, and
pepper in a large bowl; stir with a whisk. Add quinoa, cherries, and
remaining ingredients; toss gently to combine.
We serve ours with chicken and it is now one of my favorite dishes! Quinoa does not have to be a scary dish only served by the crunchiest of moms out there! Enjoy!
