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quinoa olive oil shallots fresh ginger ground cardamom ground coriander ground cumin cayenne vegetable stock salt golden raisin pine nuts parsley
Viewed: 24 - Published at: 7 years agoIngredients
- 1 1/2 cups quinoa
- 2 tablespoons olive oil
- 2 large shallots, minced
- 1 teaspoon fresh ginger, peeled and minced
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/8 teaspoon cayenne
- 3 cups vegetable stock, heated
- salt & freshly ground black pepper
- 1/3 cup golden raisin
- 1/4 cup pine nuts, toasted
- 2 tablespoons fresh parsley leaves, minced
Method
- Rinse the quinoa well to remove the bitter white coating. Drain thoroughly and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the shallots and ginger and cook, stirring, until the shallots are slightly softened, about 1 minute. Add the quinoa along with the cardamom, coriander, cumin, and cayenne and stir to coat with the oil. Stir in the hot stock and bring to a boil. Reduce the heat to low and season with salt and pepper to taste. Cover the cook until all the water is absorbed, about 10 minutes.
- Remove from the heat and stir in the raisins, pine nuts, and parsley. Serve hot.
