Cherry season is short. This recipe is fast. Toast the quinoa in oil until the grains turn golden and nutty before any liquid goes in. Fresh cherries, crisped sage, toasted almonds. Works as breakfast, works as a side. Better warm than cold, but fine either way.
How to Make Toasted Cherry and Sage Quinoa
Rinsing the quinoa
Soak it first, then rub the grains between your palms under running water. The outer saponin layer is bitter and will make the whole dish taste off if you skip this. Takes ninety seconds. Do it.
Toasting in the pan
Let the drained quinoa sit in hot olive oil for a few minutes before adding broth. It should smell slightly nutty before the liquid goes in. That toasting step is what distinguishes this from plain boiled quinoa. 
Adding the cherries and sage
Fold the pitted cherries and sliced sage in at the end so they warm through without collapsing. Scatter the almonds over the top just before serving so they stay crisp.
Toasted Cherry and Sage Quinoa
- Total Time: 41 minutes
- Yield: Serves 2
- Diet: Vegetarian, Gluten-Free, Omnivore
Description
Sweet cherries and nutty quinoa make a delightful breakfast or side. Toasted almonds add a satisfying crunch.
Ingredients
- 1 cups (237 ml) organic quinoa
- 2 cups (473 ml) vegetable broth
- Salt
- 0.5 cups (118 ml) cherries, washed and pitted
- 8 leaves sage leaves, finely sliced
- 0.25 cups (59 ml) toasted almond slivers
Instructions
- Toast almonds in a dry pan over low/medium heat, stirring frequently to prevent burning.
- Combine dry quinoa with cold water in a measuring cup and let soak for 10-15 minutes.
- Rub quinoa between your fingers to remove the bitter outer layer, then drain in a sifter and rinse with cold water.
- Heat olive oil in a large sauté pan over medium heat.
- Add drained quinoa to the hot oil and toast for 10 minutes, stirring until golden.
- Add 2 cups of broth to the quinoa, reduce heat to low, cover, and cook for 16 minutes.
- Let the quinoa sit, covered, for 5-7 minutes without heat.
- Fluff the quinoa.
- Pit and halve the cherries while the quinoa is cooking.
- Add cherries, sage leaves, and toasted almonds to the cooked quinoa.
- Toss to combine and season with salt to taste.
- Serve or store in the refrigerator.
Notes
- For a deeper cherry flavor, use dried cherries and rehydrate them in warm water before adding to the quinoa.
- If you don’t have almond slivers, substitute with chopped walnuts or pecans for a similar nutty crunch.
- Toasted quinoa can be stored in the refrigerator for up to 3 days. Reheat gently before serving.
- Prep Time: 15 minutes
- Cook Time: 26 minutes
- Category: Brunch
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 15
- Sodium: 200
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 50
- Fiber: 5
- Protein: 10
Frequently Asked Questions
Can I use frozen cherries instead of fresh?
Frozen cherries work fine. Thaw them first and pat dry so they do not add excess moisture to the quinoa. Fresh cherries will have a firmer texture.
Why do I need to toast the quinoa before cooking it?
Toasting in olive oil for 10 minutes drives off moisture and develops a nutty flavor. It also helps the grains stay separate and fluffy instead of turning mushy.
What can I use instead of sage?
Fresh thyme or rosemary can substitute, though the flavor will be different. Sage has a unique earthy quality that pairs particularly well with the sweet cherries and toasted almonds.
