Description
Sweet cherries and nutty quinoa make a delightful breakfast or side. Toasted almonds add a satisfying crunch.
Ingredients
Units
Scale
- 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