Instead of fiddling with gluten free boxed mixes or using gluten free breads, we just stuck with a grain option that I knew was going to be free of that pesky little protein. The recipe is a little more adventurous with the addition of nuts and atypical dried fruits, but it was delicious! I am hoping to use this recipe as a base for several other quinoa sides to come.
Orange Apricot Quinoa
- 1 cup whole-wheat quinoa
- 1/2 cup water
- 1 cup orange juice
- 1/4 cup extra-virgin olive oil
- 5 teaspoons apple cider vinegar
- sea salt
- 10 dried apricots, thinly sliced
- 2 teaspoons grated fresh ginger
- 1/4 medium-sized red onion, finely sliced or diced
- 1 medium carrot
- 1/4 cup slivered almonds
- Pour quinoa into a medium-sized bowl, rinse, and set aside. In a small pot, combine water, orange juice, olive oil, 4 teaspoons vinegar and a pinch of sea salt. Bring the mixture to a boil and add the dried apricots and ginger. Let simmer for about 1 minute.
- After a quick stir, pour the quinoa into the orange juice mixture. Stir just to eliminate any pockets of dry quinoa.
- Use a vegetable peeler to peel the carrot into ribbons over the couscous, then cover and cook for 25 minutes or until quinoa is thoroughly cooked.
- Rinse the sliced onion under running water and then toss it with 1 teaspoon vinegar in a small bowl to mellow the flavor.
- Lightly toast almonds in a small pan over medium heat being sure to toss regularly to prevent burning. When the quinoa is cooked, fluff it with a fork, then mix in the onion and almonds. Serve warm or chilled.