Fruity nutty Quinoa

Quinoa Fruit and Nut

Eating healthy is always challenging. The dry fruits and nuts complete your daily nutrition for the day. Grill a piece of salmon or chicken to eat with this. It makes a delicious and filling lunch, brunch or even a late hearty breakfast. It can be eaten cold or warm, but it is best at  at room temperature. 

1 cup Quinoa
2 cups of vegetable stock
1 clove garlic
Salt to taste.
1/4 cup each
dates
apricots
figs
pine nuts
sunflower seeds
raisins
flaked almonds
pistachios

In a pan boil together the quinoa, vegetable stock,salt and the garlic. When the liquid has boiled down and the top of the quinoa visible, lower the heat, cover and simmer for 35 minutes. Remove from the flame. With a fork fluff up the cooked quinoa mashing in the clove of garlic which will be very soft.
Let it cool for about 15 minutes and mix in the dry fruits and nuts.
Serve at room temperature.

Tips

Quinoa generally comes in 4 colours.  
I prefer the white one to mix in the colourful assortment of fruit and nut.

Soaking them overnight before cooking it takes away the tad of bitterness the outside of this ancient grain can sometimes have. If you do not have the time soak them for a few hours and drain. 

You can read more on Quinoa at http://www.nilouferskitchen.com/2014/02/quinoa-resurrection-or-epiphany.html


Make your own delicious vegetable stock recipes available at
Niloufer's Kitchen: Soups http://www.amazon.com/dp/B00GEH9PDQ

For more Quinoa recipes from the blog visit
http://www.nilouferskitchen.com/2014/02/quinoa-kichri.html
and
http://www.nilouferskitchen.com/2014/02/quinoa-prawn-salad.html


Photo credit Nafeesa Jalal