Monday, 2 July 2012

Quinoa with cranberries, nuts and seeds


Still trying to eat ourselves out of house and home and I continue to clean out the cupboards.  It is amazing the crazy stuff you come up with when you are determined to not buy more. Yes I have had to make more nut milk and there have been the few things we had to get more of (ie. eggs) but for the most part we have been eating the pantry bare.....as smart as it is, it makes me dread the grocery shop we are going to have to do when we get back.......but I won't think about that now.....

1 cup white quinoa, rinsed
2 cups chicken stock
1 can chickpea, drained and rinsed
1/2 english cucumber, sliced into 1/4 rounds
1/3 cup dried cranberries
1/4 sliced almonds, toasted
1/4 cup pumpkin seeds, toasted
1/4 cup red onion, minced
a handful of parsley, minced


1/4 to 1/2 cup of salad dressing

Always rinse quinoa.  It takes away the bitter metallic taste it can have.  Put the quinoa in a pot with the chicken stock and bring to a boil.  Let boil for 10 minutes and then take off the heat.  Let sit for 5 minutes and then fluff with a fork.  Let cool to room temperature.

Once cool toss with the chick peas, cucumber, cranberries, almonds, pumpkin seeds, onion and parsley. Add dressing just before serving.

We ate this with Koftas made similar to the last time but this time I mixed ground beef and pork and didn't include the rice (no leftovers to use).  I did include the minted yogurt again...we seem to have this around all the time now and are enjoying it with every meal

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