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.
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yield
2 serving(s)
prep time
5 Min
cook time
20 Min
method
Stove Top
Ingredients For tea infused quinoa with apricots and pistachios
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1 cwater
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4 tspblack tea leaves, your favorite
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2 Tbspolive oil
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1 lgshallot, sliced finely
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1 Tbspfresh ginger root, peeled and minced
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1/2 cred quinoa, rinsed and drained
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5dried apricots, diced
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1/4 cunsalted pistachios, coarsely chopped
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salt and pepper, to taste
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2scallions (green portion), very thinly sliced
How To Make tea infused quinoa with apricots and pistachios
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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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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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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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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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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