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golden quinoa pilaf w/tart cherries

Recipe by
C G
Vallèe du Willamette, OR

C/O Delicious Living with a few small changes. Four tricks to preparing quinoa successfully: rinse (always, even if the package indicates that the quinoa was "pre-rinsed"!), drain well, lightly toast in a little bit of oil or butter, and use broth in place of water. Indian and Middle Eastern flavors!

yield 4 serving(s)
prep time 10 Min
cook time 15 Min
method Stove Top

Ingredients For golden quinoa pilaf w/tart cherries

  • 2 Tbsp
    coconut oil
  • 1 md
    shallot, peeled and thinly sliced
  • 1
    1" piece fresh ginger, grated
  • 1 tsp
    ground turmeric (i used equivalent amount of fresh turmeric)
  • 1/2 tsp
    ground cumin or 1/2 teaspoon cumin seeds, lightly crushed
  • 1/4 tsp
    ground coriander
  • 1 c
    golden quinoa or tri-colored quinoa, rinsed well and drained
  • 1 1/2 c
    vegetable broth
  • 1/4 c
    dried *tart* cherries
  • 1 c
    baby spinach leaves (i used half baby spinach leaves and half arugula
  • 1/2 c
    green onions, thinly sliced (fresh chives would work, too!)
  • 2 Tbsp
    fresh lime juice
  • salt and pepper, to taste
  • 1/3 c
    cashews, lightly toasted and chopped
  • fresh cilantro, for garnish

How To Make golden quinoa pilaf w/tart cherries

  • 1
    In a medium-sized pot over medium heat, melt the coconut oil; cook the shallots, ginger, turmeric, cumin (seeds), ground coriander and quinoa, cook until fragrant about 2-3 minutes.
  • 2
    Add broth, bring to a boil, and then reduce heat. Cover and simmer for 15 minutes, or until all water is absorbed. Remove from heat; leave covered 5 minutes.
  • 3
    Stir in the tart cherries, *spinach/other greens, green onions, and lime juice. Season to taste with salt and pepper, garnish with cashews and fresh cilantro, and serve. *Alternatively, you can line a bowl with the spinach/greens then spoon the quinoa mixture over the greens. The heat from the cooked quinoa will warm the spinach.

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