Quinoa -Taking FWBs To The Next Level

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There’s something about using quinoa as a side dish.  I remember that I first heard of quinoa – the supergrain – when I was in Florida.  Ingrid Hoffmann had made a quinoa salad that looked not only delicioso as she would say but it was also good for you and I had earmarked the salad as one to try – someday.

When I was making the apricot chicken from Candice Kumai’s Pretty Delicious: Lean and Lovely Recipes for a Healthy, Happy New You , she had suggested that the chicken be served with her FWB heavy-hitter, quinoa.  What are FWBs – well those are FOODS with benefits – wait – you weren’t thinking something else were you?  C’mon – this is not an ep. of Sex & The City.  Back to the recipe – according to Candice, the quinoa is not only “high in protein, it’s a complete protein, meaning it delivers all nine essential amino acids” and cooks up light and fluffy with a nutty flavor.

Quinoa is now a pantry staple in this household, especially after this dinner.  One tip though – you HAVE to rinse the quinoa.  I don’t care if the package says “no need to rinse” because who knows if it really was done (or am I having a “Monk” moment?).   Lately, I trust very few companies *sigh* I know, just call me the questioning cook.   However, I did make some changes  as I was out of almonds and I subbed dried cherries instead of cranberries and some fresh thyme instead of basil and it came out phenomenal.  I also have been adoring unfiltered olive oil in vinaigrettes after a suggestion from one of my fave private chefs, Jewels from the Roving Stove so that also added a nice touch to this quinoa dish.

QUINOA CHERRY PILAF

Adapted from Candice Kumai

Ingredients:

• 2 cups quinoa (or about 1 box)
• 2 cups low sodium chicken broth
• 2 tablespoons balsamic vinegar
• 1 tablespoon extra virgin olive oil
• 1/2 teaspoon sea salt
• 1/2 teaspoon ground black pepper
• 1/2 cup dried cherries
• 1 teaspoon chopped fresh thyme

Directions:

1. Place the quinoa in a large bowl and cover with cold water.  Let sit for a minute or two and then drain through a fine mesh sieve.
2. Place the quinoa, chicken broth and 2 cups of water in a  medium saucepan and bring to boil over high heat.
3. Reduce the heat to low and simmer uncovered until the quinoa is tender and has absorbed the liquid, 12 – 15 minutes.
4. Scoop the quinoa into a large bowl.
5. Whisk the olive oil, balsamic vinegar, salt and pepper together and add to the quinoa
6. Mix the cherries into the quinoa along with the thyme and toss to coat with the vinaigrette.
7. Serve with the apricot chicken and enjoy!

Gather the Ingredients

Soaking the Quinoa

Everyone in the Pool

Time to make the vinaigrette

Love this olive oil – thanks Jewels for the suggestion!

Add the cherries (and try not to snack too much – not that I EVER did that *cough cough*)

The final result – yum!