Quinoa With Corn Cinnamon And Almonds Recipes

Steps:

• Cook 1/2 cup red quinoa as the label directs. Put 3 shucked ears of corn in a bowl with a few tablespoons of water; loosely cover and microwave until tender, about 3 minutes. Cool, then cut off the kernels. Toss the quinoa and corn with 1 chopped large heirloom tomato, 2 sliced scallions, 3 tablespoons each olive oil and lime juice, 1/2 teaspoon kosher salt and a pinch of cayenne.

Steps:

• Combine quinoa, cold water, and salt in a saucepan; bring to a boil, reduce heat to medium-low, place a cover on the saucepan, and cook until the liquid is fully absorbed, about 15 minutes.
• Heat olive oil in a skillet over medium heat. Cook and stir celery, onion, carrot, and garlic in the hot oil until the onion is translucent, 5 to 7 minutes. Stir almonds, tomato, raisins, salt, pepper, thyme, and oregano into the vegetable mixture; cook and stir 1 minute more.
• Fluff the quinoa with a fork and stir into the mixture in the skillet; cook and stir until evenly mixed and hot, about 30 seconds.
• Divide between 3 plates; sprinkle the top of each portion with a scattering of a few coarse sea salt granules for a surprising crunch of salty goodness.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spread almonds onto a baking sheet.
• Bake almonds in the preheated oven until lightly toasted and fragrant, 5 to 10 minutes.
• Bring vegetable stock and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and stock has been absorbed, 15 to 20 minutes. Transfer quinoa to a bowl and refrigerate until chilled, about 30 minutes.
• Mix almonds, cucumber, tomatoes, parsley, orange bell pepper, feta cheese, raisins, olives, and scallions into quinoa.
• Whisk lemon juice and olive oil together in a bowl; pour over quinoa mixture and stir until quinoa mixture is coated.

Steps:

• Crush saffron, if using, with the handle of a wooden spoon (or crush between your fingers) in a small bowl until a powder forms. Add 1 Tbsp. hot water. Swirl gently; set aside to steep.
• Heat 1 Tbsp. oil in a large pot over medium-high. Add almonds, cinnamon, cayenne, and 1/4 tsp. salt and cook, stirring occasionally, until toasted and fragrant, about 2 minutes. Using a slotted spoon, transfer almonds to a small bowl; reserve oil in pot.
• Heat oil in pot over medium-high. Add onion and remaining 2 Tbsp. oil and 1 1/2 tsp. salt, reduce heat to medium, and cook until onion is light brown and translucent, about 5 minutes. Add quinoa and cook, tossing to coat, until fragrant and beginning to brown, 1-2 minutes.
• Stir in 4 cups water, cover pot, and bring to a boil. Reduce heat to low and simmer until quinoa is cooked and water is absorbed, 20-30 minutes. Remove from heat, sprinkle cherries over, cover, and let sit 10 minutes.
• Transfer 2 cups quinoa mixture to a medium bowl. Reserve 1/2 cup toasted almonds, then toss remaining almonds with remaining quinoa mixture and transfer to a platter. Toss quinoa in bowl with saffron water until coated, then garnish platter with saffron quinoa. Top with remaining toasted almonds.
• Do Ahead
• Quinoa, with cherries, can be cooked 3 days ahead. Transfer to a resealable container and chill. Reheat over low on stovetop or in a 300°F oven until warmed.

Steps:

• Over med heat stir and toast almond slivers until golden. Add the quinoa and toast until quinoa begins to darken.
• Transfer the quinoa and almonds to a 2 quart sauce pan. Add the remaining ingredients. Bring to boil covered. Reduce the heat and simmer for 20 minutes. Then let stand for another 5 minutes.
• To serve fluff gently. There is approximately 5 ounces in a portion.

Steps:

• Place quinoa in a fine sieve, place sieve in a large bowl. cover with water, using your hands, rub grains together for 30 secons. Rinse and drain. Repeat procedure twice. Drain well.
• Heat 1 tsp olive oil in saucepan over medium high. Add onion, carrot and garlic. Sautee 5 minutes until tender and carrot starts to brown. Stir in broth, quinoa, salt and cinammon. Bring to a boil. Cover, reduce heat and simmer 20 minutes until all liquid is absorbed. Remove from heat. Fluff with a fork, keep warm.
• Heat remaining 1 tsp oil in a nonstick skillet over med high. Add apple to pan, saute 6 or 7 minutes until begins to brown. Add apple, almonds and pepper to quinoa, tossing to combine.

Steps:

• Put corn in a 5- to 6-quart wide pot, then add water to cover and bring to a boil, covered. Remove from heat and let stand, covered, 5 minutes. Transfer corn with tongs to a cutting board. When cool enough to handle, cut kernels off cobs with a large heavy knife.
• Meanwhile, whisk together lemon zest and juice, butter, honey, salt, and pepper in a large bowl until combined.
• Wash quinoa in 3 changes of cold water in a bowl, draining in a large sieve each time.
• Cook quinoa in a 4- to 5-quart pot of boiling salted water, uncovered, until almost tender, about 10 minutes. Drain in sieve, then set sieve over same pot with 1 inch of simmering water (water should not touch bottom of sieve). Cover quinoa with a folded kitchen towel, then cover sieve with a lid (don't worry if lid doesn't fit tightly) and steam until quinoa is tender, fluffy, and dry, about 5 minutes. Remove from heat and let stand (still covered) 5 minutes.
• Add quinoa to dressing and toss until dressing is absorbed, then stir in corn, scallions, mint, and salt and pepper to taste.

Steps:

• Heat the oil in a large pan. Add the spices, then fry for a min or so until fragrant. Add the quinoa, then fry for a further min until you can hear gentle popping sounds. Stir in 600ml boiling water, then gently simmer for 10-15 mins until the water has evaporated and the quinoa grains have a white 'halo' around them. Allow to cool slightly, then stir through the other ingredients. Serve warm or cold.

Steps:

• 1. Preheat the oven to 375°F. 2. Place all of the ingredients except the water in a large bowl and mix well. Transfer to a covered baking dish, and add the water. 3. Bake for 45 minutes, or until the liquid is absorbed and the squash is tender. Adjust the seasonings, if desired. 4. Serve hot.