Moroccan-Style Red Quinoa with Orange Zest & Golden Raisins
This dish has a great balance of savory and sweet, with flavors that really meld. It’s easy to make, and well-suited to preparing ahead as a side for the week or doubling as a distinctive dish at picnics and potlucks. Particularly nice for the summertime, it pairs well with grilled chicken breast.
- 2 cups quinoa
- 3 tablespoons olive oil
- 3 cups chicken broth or water
- Juice of 1 orange, or 1/2 cup
- orange juice
- 1 tablespoon honey
- 1 cup golden raisins
- 2 tablespoons fresh flat-leaf
- parsley (optional),
- 4 scallions
- 1 cup slivered almonds
- 2 carrots, grated
1. Prepare orange, parsley, and onion
according to ingredient list. Place quinoa in a fine strainer and rinse it well by running fresh water through it until the water runs clear, about 1 minute. In a saucepan, add the rinsed quinoa and toast until fragrant, stirring constantly, about 2 minutes. Add the broth or water and gently
simmer the rinsed quinoa for 15–20 minutes until the water is absorbed, stirring as little as
possible. When the grains have become transparent and the spiral-like germ has separated, the
quinoa is ready.
2. While the quinoa is cooking, place the nuts in a skillet on medium high and toast until golden brown, tossing constantly, about 10 minutes. In a separate bowl, whisk together juice, oil, zest, salt, spices, honey and parsley.
3. Combine quinoa, liquid mixture, toasted nuts, scallions, and raisins. Adjust seasoning to taste. Serve at room temperature.
Above & Beyond: For extra flavor, soak and plump the raisins in the orange juice immediately after juicing. Add each ingredient as directed.