You'll Need: 1 cup red quinoa, 1 cup vegetable broth, 1 cup water, 2 Tbsp golden raisins, 1 small sweet potato (peeled, finely diced), 1/4 of a shallot or small white onion (finely diced), 1 Tbsp extra virgin olive oil, 1 Tbsp fresh spearmint or fresh tarragon (finely chopped), 1-2 Tbsp cashews (toasted and finely chopped), 3-4 edible flowers for garnish (if desired)
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How to Prepare: Combine the quinoa, broth and water in a medium sauce pan. Bring to a boil. Reduce heat to simmer and cover with a lid. Let simmer for 15 minutes. In a separate saute pan on medium heat, saute the olive oil, shallots and sweet potatoes until softened. Add the raisins until just heated through. Transfer mixture to a heat safe, medium bowl. Stir the quinoa into the potato, onion and raisin mixture. Evenly sprinkle the mint and nuts over the quinoa mixture. Place the edible flowers in the center of the dish and serve.
You can add 1-2 Tbsp of crumbled feta cheese or a pinch of fresh lemon zest, if desired. You can also garnish with a variety of edible flowers, as seen here. Make sure they are edible!
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