Toasted Cherry and Sage Quinoa

Gobble up seasonal cherries in this toasted quinoa dish complete with crunchy almond slivers. Great for breakfast or as a filling dinner side.
By Robin Runner

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I wanted to whip something up with all of the cherries I’ve been buying ($1.99 lb) and I cannot resist! This recipe would make a great breakfast– yes, just add a touch of maple syrup or you can eat it for lunch or as a side for dinner.

Toasted Cherry and Sage Quinoa
 
Gobble up seasonal cherries in this toasted quinoa dish complete with crunchy almond slivers. Great for breakfast or as a filling dinner side.
Author:
Recipe Type: Breakfast, Side
Ingredients
  • 1 cup of organic quinoa
  • 2 cups of vegetable broth
  • Salt
  • ½ cup of cherries, washed and pitted
  • 8 sage leaves, finely sliced
  • ¼ cup of toasted almond slivers
Instructions
  1. In a dry pan, add your almonds over a low/medium flame and toast. Keep stirring so to avoid burning.
  2. In a measuring cup add your dry quinoa and cover with cold water. Let soak for about 10-15 minutes. In the meantime, get a large sauté pan with a few tablespoons of olive oil heated up over a medium flame. Addressing the quinoa, rub in between your fingers to remove the bitter outer layer. Then drain into a sifter or small colander and run cold water over top. Once drained, add to your hot oil/pan. Toast the quinoa for about 10 minutes, stirring until golden.
  3. Once toasted, add 2 cups of the broth, lower the temp to low and cover and cook for 16 minutes. After 16 minutes, let sit for 5-7 minutes with no heat. Fluff afterwards.
  4. While cooking the quinoa, pit and halve the cherries. Once the quinoa is done, add the cherries, sage leaves and almonds. Give a good toss. Add salt as necessary. Serve or store in refrigerator.

 

Robin Runner

Robin Runner is the blogger behind www.kneadtocook.com. She grew up around two of her greatest inspirations, her Italian grandmother and her aunt. Both believed in farm to table foods, purity in nature and love as the main ingredient for anything on their menu. Today, Robin is a strong advocate of farming and buying local ingredients, as well as composting to help repurpose food scraps into rich soil for our garden.

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