Quinoa main dishes

[Guest guest]

Quinoa and Pistachio or Nut Pilaf (serves 4)

 

2 3 /4 cups vegetable stock or water

 

1 3 /4 cups quinoa, rinsed and drained

 

1 /2 teaspoon salt

 

250 gr unsalted pistachio or other nuts, shelled (unshelled weight)

 

2 tablespoons oil

 

1 medium onion, finely chopped

 

1 large carrot, diced into small pieces

 

2 teaspoon ground coriander

 

1 teaspoon ground cumin

 

1 /2 teaspoon cinnamon and/or nutmeg

 

pepper

 

1 /4 cup raisins

 

 

 

1. Bring the vegetable stock or water to a boil, add the quinoa and salt. Simmer

covered for 20 minutes or until all of the liquid is absorbed.

 

2. Put some pistachios aside for garnish and chop the rest.

 

3. Heat the oil in a skillet and saute the onions and carrots for 3 minutes.

 

4. Add the spices, raisins and chopped pistachios. Cook over a high heat for 2

minutes and set aside.

 

5. When the quinoa is cooked, remove from the heat but leave it covered and

undisturbed for 5 minutes.

 

6. Gently separate the quinoa grains with a fork, fold in the nuts and

vegetables.

 

7. Place in a warm serving bowl and garnish with the remaining pistachios.

 

 

 

Hawaiian Quinoa (serves 3-4)

 

1 cup quinoa, rinsed and drained

 

1 /2 cup canned pineapple pieces, chopped

 

1 cup pineapple liquid or orange juice

 

1 cup water

 

1 medium sweet potato, diced

 

1 teaspoon cinnamon cumin

 

1 teaspoon and/or nutmeg

 

1 /4 cup raisins

 

 

 

1. Steam or microwave the sweet potato for five minutes.

 

2. Place everything except the raisins in a pot. Bring to a boil and then simmer

fir 15 minutes.

 

3. Add the raisins and keep simmering until the liquid is absorbed.

 

5. Remove from the heat but leave it covered and undisturbed for 5 minutes.

 

6. Gently separate the quinoa grains and serve.