Sweet and Savory Quinoa

by Rachel on December 13, 2012

Sweet and Savory Quinoa

My dear husband loves Quinoa. I know, I’ve told you this before, but it bears repeating. The man LOVES quinoa. He likes this particular recipe because the quinoa isn’t weighed down by a dressing. It’s light, and fresh, and sweet and savory. Remember, don’t overcook the quinoa. One of the joys of quinoa is it’s chewy nuttiness – which will be lost entirely if you overcook it.

Sweet and Savory Quinoa (makes 8 servings)

  • 2 cups red quinoa
  • 4 cups chicken stock or water
  • 2 shallots, finely diced
  • 5 pearl onions, finely diced (or ½ yellow onion, finely diced)
  • 2 tablespoons butter
  • 2 cups macadamia nuts, finely diced
  • 1 cup dried blueberries (I like dried wild blueberries – they are tiny and full of flavor)
  • 1 tablespoon chives, finely chopped
  • 2 tablespoons fresh mint, finely chopped
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon salt

Rinse the quinoa in a fine meshed sieve. Place the quinoa and chicken broth (or water) in a 2 quart saucepan. Bring to a boil. Reduce to a simmer and cook, covered, for 15 minutes until the quinoa is just tender. Drain excess broth that was not absorbed in the cooking process and place the quinoa in a large mixing bowl.

Heat butter in a small saucepan. Add shallots and onions and sauté over medium heat until soft, 10-12 minutes.

Add the cooked shallots/onions to the quinoa. Add the nuts, blueberries, chives, mint, lemon juice and salt to the quinoa and toss to blend. Serve.

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