I am truly Quinoa’s number 1 fan nowadays! I love cooking it and enjoy it as my new found rice replacement. I thought it would be great to make it for the holidays. I experimented cooking it with some spices and see if it would work. I also added dried cranberries and raisins, pomegranate seeds and cilantro to the mix. I was truly happy with the result. The raisins and cranberries added sweetness to the quinoa and you taste just a little hint of the spices. The pomegranate seeds gave extra crunch and the lovely cilantro added some lemony-mint flavor too! It was truly wonderful! The flavors just worked together so well. You can serve this warm, room temp or cold – whichever you prefer. I think it’s great as a side dish for Roasted Turkey or Chicken. Needless to say – it’s colorful and festive enough for the holidays! So, without further ado – here’s our latest Quinoa creation.
1 cup uncooked Quinoa (I used a blend of the white and colored quinoa)
1/4 cup dried cranberries
1/4 cup raisins
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon paprika
1/2 teaspoon salt
2 cups water
1/2 cup pomegranate seeds
a handful of fresh cilantro, chopped
First, rinse the quinoa. Place the 1 cup uncooked quinoa in a fine sieve or strainer. Using
cold running water, rinse it for about a couple of minutes. Drain really well.
Place the drained quinoa into the rice cooker or a sauce pan
(big enough to accomodate about 3 cups of liquid). Stir in the cranberries, raisins, the spices and salt. Mix everything.
Pour in the 2 cups of water. Give it a gentle stir.
If using a rice
cooker – how easy! – Cover then push the cook button and then leave it to
cook. It will automatically turn to warm mode when it’s done. Turn the cooker off and let the quinoa sit for about 10-15 minutes.
If using the stove
top – first, bring to a rolling boil using medium heat. Once it begins to boil hard
(watch out ’cause you don’t want liquid spilling all over) turn the heat to low. Cover then continue to simmer until the liquid has evaporated
and the quinoa is tender approximately 15-18 minutes. A timer would be handy so
you don’t forget. Turn off the heat. Remove pan from heat and let it sit covered
for about 10-15 minutes.
the quinoa gently with a fork to separate the seeds. You can transfer the quinoa to a bigger bowl to make mixing the rest of the ingredients easier. Mix in the cilantro and half the pomegranate seeds. You can serve it as is or if you wish, you can form the quinoa mix into a mound – see photo below. Sprinkle the rest of the pomegranate seeds (and perhaps some extra dried cranberries and raisins) around the mound. You can sprinkle a few more chopped cilantro on top to even the colors. Serve with your main dish. Yummilicious!
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