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
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.
- 1 cup of organic quinoa
- 2 cups of vegetable broth
- ½ cup of cherries, washed and pitted
- 8 sage leaves, finely sliced
- ¼ cup of toasted almond slivers
- In a dry pan, add your almonds over a low/medium flame and toast. Keep stirring so to avoid burning.
- 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.
- 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.
- 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.