I went to visit my friend Erica in Baltimore over Labor Day weekend, and it was a weekend of maxin' and relaxin'; sleeping in, city strolls and brunching were about as taxing as it got...
So as the weekend came to a close she was kind enough to send me off with my favorite Erica specialty--an addictive compilation of spices, raisins, toasted almonds and quinoa. It's an easy, worry-free recipe comprised of mostly dry/staple ingredients that could be lurking in the kitchen cabinets (fitting for our relaxed, anything-goes weekend).
It packs and keeps well and leftovers would be yummy as a salad topping or side.
Quinoa is a champion in the grain family as it is a "complete protein" containing all essential 9 amino acids, making it a highly effective form of vegetable protein aiding in tissue repair and growth. High in magnesium quinoa may also help prevent migraines by helping relax blood vessels, relieving constriction and rebound dilation common in migraine suffers (bonus!).
You'll need:
-1.5c dry quinoa (red or white, we used a mix of both)
-3c water or vegetable broth
-2 small onions
-2 or 3 cloves of garlic
The Dressing:-handful golden raisins
-handful slivered almonds
-curry powder
-cumin
-turmeric
-pomegranate syrup-olive oil
-lemon juice
-salt n' peppa
-ground mustard
-chopped (or dried) parsley
How To:Saute onions and garlic in olive oil, add water/vege broth and quinoa. Cook covered for 7-10 min or until all water is absorbed and the seeds of the quinoa spring open. Set aside.
Dressing:
While the quinoa is cooking, mix remaining ingredients to taste...as I said this is an anything goes recipe, so a pinch of this and a dash of that topped off with a handful of raisins. Mix the quinoa into the dressing. Great warm or chilled or on a bus...thanks Eri!!
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