Today we had a health fair at the grocery store I work at in our natural foods department. We bring all of these vendors in to demonstrate and hand out samples of natural foods products. This year, my job was to hand out samples of quinoa. Quinoa is wonderful and I'm sure that most people have heard of it by now, but maybe they haven't tried it. Here is my version of a curried quinoa dish. It's a wonderful side dish with an interesting combination of flavors. Of course, it's gluten-free and wheat-free and contains all of the essential amino acids. I like to serve it with Maple Salmon.
This recipe got mixed reviews at the health fair, but I think people liked it overall. I was worried it was going to be too unusual of a dish. Some people did not like it. I figured out that it was the quinoa they didn't like, not necessarily the recipe. Quinoa does have an interesting flavor and texture that's all it's own. I tell people it's nutty and a little chewy, but you really have to try it for yourself. After discussing quinoa with so many people today, I figured out that it's one of those foods that you either like or you don't. If you are one of those people like it, then try this recipe! Until next week.....
Curried Cranberry Quinoa Side Dish
1 tablespoon olive oil
1 clove garlic, minced
1 1/2 cups chicken broth
1 cup quinoa, rinsed
1 1/2 teaspoons curry powder
1/2 teaspoon ground cumin
1/2 teaspoon ground black pepper
1/4 teaspoon ground cinnamon
1/4 cup roasted unsalted sunflower nuts or pine nuts
1/4 cup sweetened dried cranberries,
soaked in hot water and drained (to plump)
- Stir together the olive oil and garlic in a saucepan over medium heat just until garlic is fragrant, about 30 seconds. Stir in the chicken broth, quinoa, curry powder, cumin, black pepper, and cinnamon. Bring to a boil, then reduce heat to medium-low, cover, and simmer 20 minutes until the quinoa is tender.
- Once the quinoa has finished cooking, stir in the sunflower nuts and cranberries.