Quinoa Pilaf with Dried Fruits ( first posted in January 2017)

I am having company for dinner tonight.. & cold not decide what to make a side dish with the chicken… so, ha, I decided to look through my own blog for some recipe that I might have forgotten about! & I found this! I love it..

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I adapted the original recipe….. I changed the sweetener from sugar to maple syrup and it was really good. The fruit I added was dried cranberries that are unsweetened and raisins, although if I would have had currants I would have added them because they are not quite as sweet as the raisins are. Also, I like the idea of adding some kind of nuts. My preference would be slivered almonds, but toasted sunflower seeds would be good to or any nuts you prefer.

I don’t know where I got the original recipe from….I found it written down on my phone… so I apologize for not giving credit to the author of this recipe, but ย I did make a couple changes…

Quinoa Pilaf with Dried Fruits

Ingredients

2 cups quinoa, rinsed

3 cups boiling water

4 tbsp olive oil – divided

2 onions, chopped

4 carrots, chopped

2 cups dried fruit, chopped if necessary … I like to use cranberries & currants or sometimes I have a pkg of mixed dried berries…but use whatever you would like here

pinch of cinnamon

1 tbsp maple syrup

3 tbsp fresh lemon juice

2 tbsp kosher salt

1/4 cup slivered almonds, optional ( any nut of your choice)

Method

  1. Put the quinoa into the boiling water. Stir, ย Cover and reduce heat. Simmer until tender and the water has been absorbed.
  2. While the quinoa is cooking, heat 2 tbsp of oil in a saucepan.
  3. Add onions and carrots and cook until tender
  4. Add the dried fruit, cinnamon, maple syrup, lemon juice and salt. Mix to combine and cook a bit longer. The dried fruit will soften up as it warms in the pan
  5. In a large bowl, combine the cooked quinoa and the mixture from the saucepan. Add the remaining 2 tbsp olive oil, the lemon juice and the nuts.

***The original recipe says this serves 8 -10 people, but of course the number of servings depends on how big the servings are!!

***This is good served warm as a side dish, room temperature or cold right from the fridge which is how I aml eating the leftovers!

***It is also delish as a salad, add some washed and trimed spinach or chopped kale.

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Published by

Marilyn Dishes

Many people ask me "how did you do that?" "will you show me how?' So I decided to make a blog about what I cook and bake. I am in no way a professional cook, but I love to feed people and try new things as well as making the "old foods" My friends are wonderful cooks, each with their own 'specialty' and i will be having guest cooks here, showcasing their favourite things to cook as well!! I hope you enjoy this blog and maybe decide to make some of these foods yourself! I am always available to answer any questions you might have about anything you see here. Some of my recipes are unique to me but most are not. They are all recipes I have found in a variety of ways, some are old family recipes that date back decades and some are new ones!