Prep 10 mins
Cook 30 mins
A Middle Eastern themed dish. Can accompany lamb, fish or chicken- basically anywhere as a substitute for cous cous. Quinoa is gluten free. Serves 4 as a side dish.
- Heat the oil, sauté the onion for 2 - 3 minutes, until it's transparent. Add the garlic and spices and cook for a further 1 minute.
- Rinse the quinoa thoroughly, using a strainer. Add the quinoa to the pan with the onion and lime zest, stir.
- Measure the water and lime juice in a jug to make 2 cups of liqud.
- Add the water to the pan and gently bring it to the boil,continue to stir.Once boiled, cover the pan, reduce the heat and simmer for 15 minutes or until the water has completely absorbed into the quinoa.
- Add add the almonds, currants and coriander.
- Garnish with lime wedges and serve.
This is my first try at Quinoa and it was very good. I will however add just a touch more cumin next time. Made for 8th Annual Photo Tag. :)
I made this healthy side using red, white and black quinoa. Used raisins in place of the currants. Cooked with the almonds and currants instead of adding at the end. Served mine with cilantro not putting it in the dish because my DH doesn`t eat it. Made for ZWT6 Thanks.
It's not often I mess things up, but tonight making two recipes, I cooked off the onion and garlic for this, then threw in the onion and capsicum for the other recipe I was making. Never mind-a bit more onion and some capsicum didn't really alter the outcome! I don't much like currants, so used craisins instead and just sprinkled a few slivered almonds over as a garnish. Yummy, yummy dish!