Quinoa

I have been following this great recipe for quinoa since discovering it in 1997.  It’s our favorite that we keep coming back to for quinoa.

INGREDIENTS

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 1 cup quinoa, rinsed well in cold water
• 2 cups chicken stock
• 1 bay leaf
• 1 tablespoon cinnamon
• 1/2 cup dried cranberries
• 1/2 teaspoon French Sea salt
• 1/2 teaspoon pepper
• 1/2 cup sliced hazelnuts, sliced or whole
• 2 tablespoons butter

INSTRUCTIONS
In a small saucepan, heat the oil for 1 minute before adding the diced onion. Sweat the onion until it wilts, stir in the quinoa and toast the grains for 1 minute before adding the chicken stock. Bring the stock to the boil, lower the heat to a simmer, add the bay leaf, cinnamon, cranberries, salt and pepper and cook for 15 minutes until all the liquid is absorbed. At the end of the cooking time, stir in the nuts and butter, cover the pan and let sit for 5 minutes before serving.

Alternate version -crispy quinoa as a topping for salad or rice

Ingredients:

• 1 cup cooked quinoa
• 2 tbsp high-quality olive oil (or your preferred oil; refer to the blog post for variations)
• 1/2 tsp Diamond Crystal kosher salt (use half if using Morton’s)

Optional Flavoring “Finishers”: While entirely optional, I enjoy enhancing the flavor of my crispy quinoa with these “finishers.” Typically added in the last rounds of cooking (refer to the recipe box below for details), they provide an additional layer of taste. Here are some favorites:

• Za’atar seasoning, unbeatable on crispy quinoa
• Any preferred spices such as coriander, cumin, or oregano
• Fresh herbs like rosemary and sage (ensure they receive a bit of oil)
• Fig balsamic glaze—toss well to coat and observe it crisping with the quinoa
• Hot honey, a light drizzle adds a delightful touch
• Lemon juice, suitable for both sweet and savory variations
• Maple syrup, for a solely sweet flavor
• Cinnamon and baking spices for an extra cozy and crispy quinoa experience.