Tuesday, July 7, 2015

Quinoa with Dried Cherries and Pistachios

To make it easy on myself I make the side dish Vegetarian friendly.  Well, actually that really isn't that easy.   Finding a balance that my family will like that contains the necessary nutrients for the two vegetarians.  High on the list for the top 20 or so mainstays~ that a vegetarian needs to have is Quinoa. I've heard it's like rice. Not really though, it's really light, very yummy.  I am once again pleasantly surprised by the taste and texture.  I made some artichokes to go along with this meal.  I was surprised how much protein is in this little vegetable.  As well as potassium.  It really is amazing what mother nature has provided for us that I've never given a thought to.  For the meat eaters, I just made some meatballs in spaghetti sauce and garlic toast.  Everyone seemed to happy and satisfied.  YAY MOM!

  • 1 ¾ cups quinoa, uncooked
  • 2 tablespoons extra virgin olive oil, divided
  • 3 tablespoons shallot, finely chopped
  • 2 cloves garlic, minced
  • 2 cups water
  •  cup white wine
  • ½ teaspoon salt
    • 3 tablespoons lemon juice, fresh
    • ¼ teaspoon pepper
    • ½ cup Cherries, tart, dried, dried, sweet, chopped
    • ½ cup pistachio nuts, dry roasted, chopped
    • ¼ cup mint leaves, fresh, chopped
    • ¼ cup parsley, fresh, chopped

1.Rinse and Drain: quinoa. 
2.Heat: 2 teaspoons oil in a large saucepan over medium-high heat. Add shallots to pan; sauté 2 minutes or until tender. 
3.Add: 2 cups water, wine, and salt to pan; bring to a boil. Add quinoa; cover, reduce heat, and simmer 15 minutes or until liquid is absorbed and quinoa is tender. 
4.Remove: from heat; set aside, and cool slightly.
5.Combine: remaining 2 tablespoons olive oil, lemon juice, and pepper in a large bowl; stir with a whisk. Add quinoa, cherries, and remaining ingredients; toss gently to combine.
Servings/Yield: 8 servings

meatballs for the meat eaters

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