Thursday, December 5, 2013

Orange Apricot Quinoa

Continuing with sharing our gluten free Thanksgiving, today is my recipe for a quinoa dish that was the equivalent for stuffing or dressing in this case.

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

  1. 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. 
  2. After a quick stir, pour the quinoa into the orange juice mixture. Stir just to eliminate any pockets of dry quinoa.
  3. 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. 
  4. Rinse the sliced onion under running water and then toss it with 1 teaspoon vinegar in a small bowl to mellow the flavor.
  5. 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.

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