The overall nutrient content of quinoa makes it quite the super food. Try this yummy recipe from eating richly and post your comments below!
Asian Pear Cranberry Curry Chutney Quinoamakes 1 1/2 cups
1/2 cup dried cranberries
1/2 cup apple juice
1/4 cup apple cider vinegar
1 small thin skinned Asian pear
3 TBS finely chopped shallot
1/4 tsp curry powder
2 TBS brown sugar
dash of pepper
pinch of kosher salt
1/2 cup quinoa
1 cup water
Place cranberries in a small bowl and pour apple juice and vinegar over it. Cut the Asian pear flesh away from the core and chop into small pieces.
Add pear, shallot, curry powder and brown sugar to a small pot. Pour in cranberries and liquid. Bring to boil then reduce to a simmer. Simmer (stirring occasionally) about 10 minutes or until cranberries are plump and liquid is reduced.
Add salt and pepper to taste then refrigerate the chutney. Rinse your pot and add quinoa and water. Cover the pot and bring to a boil, reduce to a simmer and let cook 10 minutes. Mix in the chutney and refrigerate. Serve cold.
While on vacation, I had delicious and very nutritiously filling quinoa for breakfast at our hotel. I drizzled honey, added dried fruits, walnuts and almonds. It was fabulous. So, for the Silverman family, quinoa is no longer only a dinner food. It’s the yummy start to our day:)