Incredible Quinoa: Recipe Two

     If you've already read the previous post, "Incredible Quinoa: Recipe One," then you are well versed on the history and health benefits of our star super food, quinoa. For those of you who may have missed it, what you need to know is that this is a fantastic gluten-free grain that has a wide range of uses. From breakfast where it can substitute oatmeal and cream of wheat to holiday dinner, where (as we see with this recipe) it provides a nice alternative to bread stuffing which is not only dangerous for Celiacs, but also loaded with fats and carbs that can pack on the pounds for any of us.

     Before we move on to the Cranberry & Currant Quinoa, let me mention that the only trick to cooking with quinoa is that IT MUST BE WELL RINSED BEFORE COOKING! The best method is to allow the quinoa to soak in a colander for about 15 minutes and then give it a good rinse under cool water and drain off the excess liquid. This is critical in eliminating the soapy, bitter taste that comes from the grain's natural coating of saponin.* The soaking can be done while you prepare the other ingredients for this recipe and it will help to make your end result a delightful dish full of all your favorite holiday flavors.

FESTIVE FLAVORS FOR THE SEASON

CRANBERRY & CURRANT QUINOA

• 2 tsp extra virgin olive oil
• 1 small red onion, chopped
• 2 stalks celery, chopped
• 1/2 cup uncooked quinoa*
• 1 and 1/2 cups vegetable stock
• 1/3 cup dried cranberries
• 1/4 cup currants or golden raisins
• 1 Tbsp dried tarragon (or 3 Tbsp fresh tarragon, chopped)
• course salt & freshly ground pepper
• 1 firm baking apple (such as Braeburn or Granny Smith), cored and diced to 1/4 inch pieces
• 3 scallions, thinly sliced
• 1/2 cup slivered almonds or coarsely chopped walnuts, toasted (optional)

     Heat the oil in a large saucepan, over medium heat. Add the onions and celery and saute until tender, about 5-6 minutes, stirring frequently. 

     Add quinoa, stock, cranberries, currants and tarragon. Raise the heat to high and bring to a gently boil. Reduce heat to low, cover and simmer until liquid is absorbed and quinoa has sprouted a curly "germ," about 20 minutes.  Season to taste with salt and pepper.

     Stir in apple pieces, scallion greens and if using, toasted nuts.

     Yields 6-8 servings. 

     Reheats well and will store, refrigerated, for up to 5 days.

     Gluten-free, Vegan & YUMMY!!  Can be made nut-free. 

     This dish makes a great accompaniment to grilled tempeh or chicken, with a nice green salad to round out the meal. It also makes a perfect light lunch on its own!

Alter Eco Fair Trade Quinoa

 *Most quinoa will require the extra soaking time and a very thorough rinsing in order to eliminate the unpleasant bitter taste that comes from naturally occurring phytic acid. However, I have found that AlterEco brand quinoa can be enjoyed after rinsing only, no need to take the extra time to soak! They are also a fair trade company, which is even more reason to buy their product.