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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
- 2 cups Cooked quinoa
- 3 Apricots, best fresh ones
- 2 Garlic cloves
- 1 tablespoon Olive oil ( extra virgin)
- 1/2 cup Cranberries, chopped
- 1 teaspoon Cumin
- Salt and white pepper
Pine kernels and mustard leaves
- 1/2 cup Toasted pine kernels
- 1 cup Mustard leaves, chopped
- 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.
- 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.
- 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.
- 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.
- This recipe was entered in the contest for Your Best Quinoa Recipe