Luscious Quinoa Comfort: Vegan and Gluten-Free!
- Ready In:
- 1hr 30mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
directions
- To chop the fennel, remove the leaves (you will use them later) and chop the bulb. You can also chop up the stalks, or just munch on them as you cook ;) Grate the orange for zest, but keep the flesh and tear it up into small pieces, removing the 'white bits' where possible.
- Toast hazelnuts if they are raw - heat them in a pan over medium heat stirring constantly until they start to smell nutty, about 5 minutes. (You can also bake them on a baking sheet for 5 minutes at 250F if you prefer). Immediately remove from pan once they are toasted to prevent burning. Remove their skins and coarsely chop them.
- Heat the oil in a large pot over a medium-high heat, and add the onion and fennel. Saute until soft, and then make a well in the middle. Add garlic, paprika and zest. Saute them for a minute in the well, then mix them into the onion and fennel. Continue stirring over heat for five minutes, or until well mixed and aromatic.
- Add the quinoa to the pot and stir it until coated and slightly toasted, about a minute. Add 1 cup of liquid, bring it to boil and then reduce to simmer. Add the raisins, salt and pepper. When the quinoa has absorbed the water (about 8 minutes), pour in the other cup of liquid, bring to boil, reduce to simmer and again cook it for about 8 minutes, or until the water is absorbed.
- Take the pot off the heat and stir in the hazelnut pieces. Cover and let sit for five minutes. Garnish with fresh fennel and orange. Serve immediately.
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RECIPE SUBMITTED BY
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Me at Christmas , eyeing the mince pies , muaharhar.
I'm sixteen years old and love to cook. Seriosuly , I always bug my mum when she's coming home - " Can I boil an egg ? Do you want me to put on the pasta ? " etc - and I have little tradition where I cook a complete dinner once a fortnight. Thats' generally what I review recipes for as I don't get a chance to cook the rest of the time :(
Since I live in Hong Kong, I don't have access to a lot of the stuff most Recipezaar-ers in the US do , so I spend a lot of time filtering out refrigerated buttermilk biscuits , frozen pie shells, pastry flour and all those instant mixes >< Its' not just that I live in Hong Kong though , my pantry (physically impossible in a two-bedroom flat, but there in mind and spirit) is small.
What I always have in the kitchen : plain flour, self-raising flour, sugar, cocoa, pasta, canned beans, canned tomatoes, fresh tomatoes, garlic, onion, some kind of cheese, low-fat yogurt, low-fat milk, water, frozen berries, muesli.
I guess a love of food is born in as I'm half-Italian. I go to Sicily every summer and its so different from here - there is this ...respect for food. I LOVE IT
The other half of me has an ex-baking grandma ( she stopped after she had no-one to fatten up ) and I think I got a bit of that too , I absolutely ADORE making cakes, cookies,muffins but I hate having them around the house . I mulled over the idea of selling my baked stuff but in the end decided I'd probably get arrested for hawking and no-one would know what I was doing anyway.
My rating system -
***** Perfect. this is for whatever the recipe claims to be, i.e. if a recipe a simple,quick, economic stew I won't give it *** for not being finicky or delicate. These are often foolproof, too :)
**** Almost perfect, but there was something missing.
*** All right . Not a bad recipe, but I didn't like it.
** Not enjoyable, but with some spark or facet with merit.
* Godawful. SORRY !
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