We all like trying something new and fresh, right? I think that whilst I have cooked a large assortment of grains in my time, I have kept quinoa to a minimum due to my lack of knowledge about how to cook it perfectly.
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Quinoa was something that I thought was only available in health food stores but after discovering it in the aisle of my local supermarket, it will for sure be making a more regular appearance on the plate.
Of course, one can substitute quinoa with rice and cashews to match that nutty flavour, but if you find the real McCoy then you are on to a winner. It is not only the end result of the cooked quinoa that has the wow factor, it is also the combined spiciness of this wonderfully coloured and aromatic recipe.
If you're in the mood for a heartier breakfast recipe, cook quinoa in vegetable broth and mix it with avocado, paprika and feta cheese or a hard-boiled egg with a little olive oil, herb salt and spring onions to complete your tasty breakfast.
Preparation Time: 10 mins
Cooking Time: 25 mins
Serves: 4
Ingredients:
180g quinoa
360 ml water
2 tbsp extra-virgin olive oil
2 garlic cloves, peeled and minced
½ medium-sized onion, diced
2 cups water
1 tsp kosher salt
60g dried cranberries
70g blanched almonds
¼ tsp ground cinnamon
freshly ground black pepper, to taste
Instructions:
2. Add 2 tablespoons of olive oil to a medium-size saucepan fitted with a lid. Heat the oil over medium heat and then add the minced garlic and onions. Continuously stir until the onions are translucent.
3. Add the washed quinoa to the saucepan and add the water and salt. Bring the quinoa to a boil, cover with the lid and reduce to a simmer until all of the water is absorbed - approximately 20 minutes.
4. Turn off the heat and allow it to sit covered for 5-10 minutes to finish cooking.
5. Taste and season with more salt and freshly black pepper.
6. Add the cranberries, almonds, and cinnamon to the cooked quinoa, stir to combine.
Note: This is an updated blog post from December 2021.