Five Treasure Quinoa
Servings
6Serving size
about 1/2 cup
COOKING TIME
30 minutes
Try a variety of nuts, seeds, and dried fruit to suit your palate.
Ingredients
| 1 Tbsp. Olive oil |
| 1 medium White or yellow onions (medium dice) |
| 1 cup Quinoa, uncooked |
| 1/2 cup White wine |
| 1 1/2 cups No salt added vegetable stock (or water) |
| 2 tsp. Rosemary, fresh (1 sprig about 2 inches long) |
| 2 Tbsp Dried apricots (chopped) |
| 2 Tbsp. Walnuts, shelled (chopped) |
| 1/2 cups Grape or cherry tomatoes (sliced in half lengthwise) |
| 1 15 ounce can Canned no salt added white beans (drained and rinsed) |
| 2 cup Fresh spinach (stemmed) |
| 1/4 tsp. Salt |
| 1 dash Black pepper (to taste) |
| 1/2 cup, chopped Green onions |
Instructions
Gather all ingredients and equipment.
Heat oil in medium pot over medium-high heat. Once hot, add the onion and cook until translucent and soft, 3-4 minutes.
Add quinoa, wine, stock, rosemary, and dried apricots. Bring to boil. Cover and reduce heat to simmer for about 15 minutes or until quinoa is soft and all liquid is absorbed.
While quinoa is cooking, toast walnuts until golden brown and fragrant, about 5 minutes, in a small pan over medium-high heat, stirring frequently.
Once quinoa is tender, remove rosemary stem and discard, then fluff quinoa. Gently fold in remaining ingredients.
Garnish with green onion. Serve.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.