I wish I had some fancy and intricate recipe to here with you here, readers. But I don’t. All I’ve got is this simple, delicious, and highly adaptable side dish recipe. It also keeps beautifully for another night or lunches the next day. I’d say we have some version of this a couple of times a month.
What you should take from this post isn’t the exact recipe, but the proportions. As long as you use keep the basic ratio of quinoa to liquid in mind, you can add as little or as much of the add-ins as you like. You can also adjust the flavors to suit your entree.
It’s as simple as it gets. Enjoy!
an “Apple a Day” original
1 c. quinoa, rinsed and drained
2 c. chicken stock, vegetable stock, or water
2 TBSP olive oil, divided
1 small red onion, finely chopped
1/3 c. dried cranberries
1/2 c. walnuts, toasted and roughly chopped
3 TBSP parsley, roughly chopped
1. Bring the quinoa and stock or water to a boil over high heat. Reduce to a simmer, cover, and allow to cook for 18 minutes.
2. Meanwhile, add one TBSP oil to a saute pan and cook onions until slightly soft and translucent, about five minutes.
3. When quinoa is cooked, remove from the heat, uncover, and fluff with a fork. Fold in remaining oil, onions, cranberries, walnuts, and parsley. Serves six as a side.
two years ago: lemon crostata with fresh figs and goat cheese