Author Notes
I discovered the quinoa just a year ago, and now I'm fan number one. A friend runs a health product shop, and we come together a couple of times a week to talk about food, and this is our new baby. —Hilde Hem Eldre
Ingredients
- Quinoa,apricots,pine kernels
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2 cups
Cooked quinoa
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3
Apricots, best fresh ones
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2
Garlic cloves
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1 tablespoon
Olive oil ( extra virgin)
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1/2 cup
Cranberries, chopped
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1 teaspoon
Cumin
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Salt and white pepper
- Pine kernels and mustard leaves
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1/2 cup
Toasted pine kernels
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1 cup
Mustard leaves, chopped
Directions
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I find that the quinoa after rinsing well in water, gets more fluffy, when I cook it for 12 min, and then leave it in the water for another 6-8 min., and save.
I start cutting the apricots in very small cubes, and peel and shop the garlic.
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In a skillet, heat the olive oil,add the garlic, and fry until golden, then add the apricot cubes, mix and fry for 3-4 min.
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Then add the cooked quinoa, the cumin, and the chopped cranberries, mix and leave on low temperature for some min., before you add salt and pepper after taste.
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At the moment of serving, add the toasted pine kernels and the mustard leaves and mix.
You can do it in advance, and just add these two ingredients when serving, I like it hot, but my doughter like it room temperature, and love it the followin day.
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