tea infused quinoa with apricots and pistachios
A good jasmine tea is, in my opinion, a very good choice for this recipe. The inspiration is from traditional Middle Eastern jeweled rice recipes, and since quinoa is actually a seed (not technically a grain) and a whole protein, this dish makes a full meal for vegetarians and meat lovers alike.
prep time
5 Min
cook time
20 Min
method
Stove Top
yield
2 serving(s)
Ingredients
- 1 cup water
- 4 teaspoons black tea leaves, your favorite
- 2 tablespoons olive oil
- 1 large shallot, sliced finely
- 1 tablespoon fresh ginger root, peeled and minced
- 1/2 cup red quinoa, rinsed and drained
- 5 - dried apricots, diced
- 1/4 cup unsalted pistachios, coarsely chopped
- - salt and pepper, to taste
- 2 - scallions (green portion), very thinly sliced
How To Make tea infused quinoa with apricots and pistachios
-
Step 1Heat water to slightly below boiling. Steep tea in hot water for 5 – 6 minutes (tea should steep to a chestnut brown color).
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Step 2Sauté shallots in olive oil over medium-low heat until slightly caramelized. Add 3/4 of the minced ginger and sauté for an additional minute.
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Step 3Add quinoa to sauté mixture, mix in well and add the tea liquid. Bring mixture to a boil. Reduce heat to low. Simmer 15 minutes or until water has evaporated.
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Step 4Remove from heat and stir in pistachios and apricots and add salt and pepper to taste. Place in serving dish and garnish with sliced scallions and remaining minced ginger.
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