Prep 5 mins
Cook 45 mins
A Middle Eastern delight with dried apricots and dates enhanced with the aromatic flavors of cinnamon, cardamom and ginger giving this quinoa a rich warm and slightly sweet flavor. In fact it is sweet enough for a dessert, but I suggest it served with a curried vegetable dish. With this dish you are transported with flavors from around the world into your home. This recipe has been adapted from Martha Stewarts, Cinnamon Scented Couscous.
- 1⁄3 cup almonds, slivered
- 3 cups water
- 2⁄3 cup dates, diced
- 1⁄3 cup dried apricot, chopped
- 1 teaspoon ground cardamom
- 1⁄2 teaspoon ground cinnamon
- 1⁄4 teaspoon ground ginger
- 1 tablespoon vegetable oil
- 1 1⁄2 cups quinoa
- Preheat over to 350°F.
- Toast almonds in baking sheet for 10 minutes, stirring once.
- Combine water, dates, apricots, cardamom, cinnamon, ginger, salt, oil and quinoa in a medium saucepan under a medium high flame.
- Bring to a boil, cover and simmer for 25 minutes or until all water is absorbed.
- Stir in almonds and serve.
I used a fresh apricot to avoid the nitrates, added some raisins. Make extra almonds they do make the recipe. We sprinkled a little browm sugar to make it desert-ish. Yummm.
Delicious flavours. I used soft Parnoosh dates from Iran, freshly ground cardamom, sea salt, no oil as I didn't see that part, plus the rest of the ingredients. It is important to wash your quinoa very well rubbing it between your fingers. The toasted almonds made this dish in my opinion. I may make this again.