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I know what you’re thinking – that’s a long and boring name for a dish. And honestly, I couldn’t really think of a fancy-shmancy name to call this. So it ended up being called by most of the ingredients it has. But the dish itself is not boring by any means! It is a really healthy, protein-rich dish that can be served as a side, or as a quick complete meal – my husband especially enjoys it for lunch to take to work – and can be had warm or cold based on your preference!

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Quinoa with Sundried Tomatoes, Almonds and Cranberries

A quick and easy protein-rich dish that can be served as a side for baked chicken or as a great option for lunch to take to work!


What you need:

Quinoa {any kind will do, I used red quinoa} – 1 cup
Chicken stock – 2 cups
Shallot, chopped – 1
Garlic paste – 1 tsp
Sundried Tomatoes, chopped – 1/2 cup
Almonds, roughly chopped – 1/2 cup
Roasted Peanuts – 1/2 cup
Cranberries – 1/2 cup
Salt – to taste
Pepper – to taste
Olive oil – for cooking
Juice from one Lime


The Method:

Bring the chicken stock to boil in a saucepan. Once boiling, reduce heat to medium and add the quinoa. Cover and cook till the water is absorbed. Turn off the heat, fluff the quinoa a bit and leave covered for about 15 minutes.

Heat oil in a skillet and add the chopped shallotsSauté till they are soft and transparent. 

Add the garlic and sauté for about 30 seconds. Then add the sundried tomatoes and sauté some more – about 4-5 minutes.

Roughly chop the almonds and toast in a separate skillet with a tiny bit of oil. Add these to the onion mixture. Also add the peanuts and cranberries.

Once the quinoa is done, stir in the onion mixture. Add salt and pepper to taste, and the lime juice.

Mix well and serve!


Hope you enjoy this dish. Happy Cooking!

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