Quinoa With Corn Cinnamon And Almonds Recipes

QUINOA AND ALMOND PILAF

Steps:

• In a medium saucepan, melt butter over medium-high. Add shallot and cook until softened, 4 minutes. Season with salt and pepper. Add quinoa and cook 1 minute. Add 1 1/3 cups water, bring to simmer, and cover. Cook until water is absorbed, about 17 minutes. Let stand 10 minutes and then fluff with fork. Stir in almonds and parsley.

QUINOA WITH TOASTED ALMONDS AND CRANBERRIES

Steps:

• Over med heat stir and toast almond slivers until golden. Add the quinoa and toast until quinoa begins to darken.
• Transfer the quinoa and almonds to a 2 quart sauce pan. Add the remaining ingredients. Bring to boil covered. Reduce the heat and simmer for 20 minutes. Then let stand for another 5 minutes.
• To serve fluff gently. There is approximately 5 ounces in a portion.

QUINOA ALMOND PILAF

Steps:

• Combine quinoa, cold water, and salt in a saucepan; bring to a boil, reduce heat to medium-low, place a cover on the saucepan, and cook until the liquid is fully absorbed, about 15 minutes.
• Heat olive oil in a skillet over medium heat. Cook and stir celery, onion, carrot, and garlic in the hot oil until the onion is translucent, 5 to 7 minutes. Stir almonds, tomato, raisins, salt, pepper, thyme, and oregano into the vegetable mixture; cook and stir 1 minute more.
• Fluff the quinoa with a fork and stir into the mixture in the skillet; cook and stir until evenly mixed and hot, about 30 seconds.
• Divide between 3 plates; sprinkle the top of each portion with a scattering of a few coarse sea salt granules for a surprising crunch of salty goodness.

HEARTY QUINOA WITH SAUTEED APPLES AND ALMONDS

Steps:

• Place quinoa in a fine sieve, place sieve in a large bowl. cover with water, using your hands, rub grains together for 30 secons. Rinse and drain. Repeat procedure twice. Drain well.
• Heat 1 tsp olive oil in saucepan over medium high. Add onion, carrot and garlic. Sautee 5 minutes until tender and carrot starts to brown. Stir in broth, quinoa, salt and cinammon. Bring to a boil. Cover, reduce heat and simmer 20 minutes until all liquid is absorbed. Remove from heat. Fluff with a fork, keep warm.
• Heat remaining 1 tsp oil in a nonstick skillet over med high. Add apple to pan, saute 6 or 7 minutes until begins to brown. Add apple, almonds and pepper to quinoa, tossing to combine.