Now that it is fall, a whole host of new ingredients and flavors are available. Quinoa is a wonderful substitute for rice, containing a greater amount of protein and a tasty nutty flavor. I keep testing out different ways to make it and I have fallen in love with this recipe. The walnuts provide a healthy dose of polyunsaturated fats and the raisins offer a nice aamount of fiber.
It is perfect for fall and is best served right away.
- 1/2 cup of Quinoa (dry)
- 1 cup water
- 1 chicken bouillon cubes
- 1/4 cup raisins
- 1/4 cup walnuts
- ½ teaspoon ground cumin
- ¼ teaspoon cayenne
- ½ teaspoon cinnamon
- salt and pepper to taste
Fill a pot with the one cup water and the bouillon cube and place on high heat. Add the 1/2 cup of quinoa, cumin, cinnamon and paprika and bring to a boil, then lower heat and simmer, covered, for about 15 minutes or until the quinoa is tender but still chewy. You will see spiral-like threads appear around each grain.
Place the raisins in a small bowl and soak them in hot water for about ten minutes. Heat a small skillet over medium heat and add the walnuts. Toast the walnuts while stirring them (to keep them from burning) for about 2-3 minutes.
When the quinoa is finished cooking, drain any excess water and stir the raisins and walnuts into the mixture. Serve immediately. Makes 4 servings.