I modified their recipe slightly by using chicken broth instead of water, added toasted almond slices, adding the raisins to the quinoa half-way through cooking, and used apple cider vinegar instead of lemon juice. Because I didn’t have green onion, I eliminated them. I also halved the recipe, but kept the extra virgin olive oil the same as the full recipe.
Look how pretty and colorful-
I only took a half a cup for supper last night. Although grains are good for me, I am trying to keep my carbs low.
Yield: Approximately 2 servings (serving size: 1 cup)
½ cup + 6 Tablespoons chicken broth
½ cup uncooked quinoa
2 Tablespoons raisins
2 teaspoons dried mint (add more to your liking)
2 Tablespoons toasted almond slices
¼ cup coarsely chopped seeded tomato
2-3 Tablespoons chopped cucumber
3 Tablespoon chopped green pepper
2 teaspoon minced fresh onions
3 Tablespoons apple cider vinegar
1 Tablespoon extra-virgin olive oil
¼ teaspoon salt
Freshly ground black pepper
- In a fine mesh seive; rinse quinoa under cold running water.
- Combine chicken broth and quinoa in a small saucepan; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Half-way through cooking the quinoa; add raisin, cover and continue to cook.
- In the meantime, in a small fry pan, toast (to a golden brown) almond slices over med-high heat stirring constantly so as not to burn them. Set almonds aside.
- Remove quinoa from heat; fluff with a fork. Let quinoa cool down a bit then stir in remaining ingredients along with the toasted almonds.
- Cover; let stand 1 hour. Serve chilled or at room temperature.
It was light, refreshing and delicious!