Creamy Quinoa With Dried Cranberries Recipes

QUINOA SALAD WITH DRIED CRANBERRIES AND APRICOTS RECIPE - (4.5/5)

Steps:

• Using fine mesh sieve, rinse quinoa well. In small saucepan, combine quinoa with 1½ cups/375 mL water. Bring to a boil. Reduce heat and simmer, covered, for about 18 minutes or until quinoa is translucent and all of the water has been absorbed. 2. Remove pan from heat; fluff quinoa with fork. Gently stir in cranberries, apricots, green onions, salt and pepper. Let cool for 20 minutes; cover with plastic wrap and refrigerate for 1 hour or up to 24 hours. 3. For vinaigrette, whisk together orange zest, orange juice, lemon juice and ginger. In thin steady stream, gradually whisk in olive oil. Whisk in salt and pepper. 4. Gently toss salad with Citrus Ginger Vinaigrette until well coated. Tip: Later in the summer, substitute about 2 cups/500 mL wild or cultivated blueberries for the dried cranberries and apricots.

CRANBERRY AND CILANTRO QUINOA SALAD

Steps:

• Pour the water into a saucepan, and cover with a lid. Bring to a boil over high heat, then pour in the quinoa, recover, and continue to simmer over low heat until the water has been absorbed, 15 to 20 minutes. Scrape into a mixing bowl, and chill in the refrigerator until cold.
• Once cold, stir in the red bell pepper, yellow bell pepper, red onion, curry powder, cilantro, lime juice, sliced almonds, carrots, and cranberries. Season to taste with salt and pepper. Chill before serving.

CREAMY QUINOA WITH DRIED CRANBERRIES

Steps:

• Bring soymilk, salt, and 1 cup water to a boil in saucepan. Stir in quinoa and cranberries, and reduce heat to medium-low. Simmer 15 to 20 minutes, or until liquid is absorbed and grains are tender, stirring occasionally. Remove from heat, and stir in maple sugar, cinnamon, ginger, allspice, and nutmeg. Serve warm, topped with more soymilk and pecans.

QUINOA WITH FETA, WALNUTS, AND DRIED CRANBERRIES

Steps:

• Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to low, cover, and simmer until quinoa is tender and broth has been absorbed, 15 to 20 minutes. Transfer quinoa to a bowl.
• Stir walnuts and cranberries through the quinoa; add feta cheese and gently stir.

QUINOA SALAD WITH AVOCADO AND DRIED CRANBERRIES

Steps:

• Dressing: In a bowl, whisk together lemon zest, lemon juice, oil, coriander, cumin and paprika. Season to taste with salt and pepper.
• Salad:.
• In a saucepan, combine quinoa, salt and cold water; bring to a boil over medium high heat. Stir, reduce heat to low, cover and simmer for about 15 minutes or until water is absorbed and quinoa is tender. Fluff with a fork, spread on a large baking sheet and let cool completely.
• Place cranberries and apricots in a small bowl. Cover with warm water and let stand for about 5 minutes or until plump. Drain and set aside.
• Just before serving, peel avocados and cut into bite size chunks. Place in a bowl and toss with dressing to prevent discoloration. Add cooled quinoa, cranberry mixture, green onions and almonds.
• Make ahead: The dressing can be stored in an airtight container in the fridge for up to 1 day. The quinoa can be cooked up to 1 day in advance; after cooling, add the green onions and cranberry mixture, chill. Toss with the avocados just before serving.

QUINOA PILAF WITH CRANBERRIES

Steps:

• Heat oil in a medium pot over medium high heat.
• Add onions and cook, stirring often, until just softened, 2 to 3 minutes.
• Add quinoa, corriander and garam masala and toast, stirring constantly, for 1 minute.
• Stir in broth and salt and bring to a boil then reduce heat to medium low, cover and simmer for 10 minutes.
• Stir in cranberries, cover again and continue to cook until liquid is completely absorbed and quinoa is tender, 8 to 10 minutes more.
• Toss with almonds and serve.