We had a little taste of autumn last week which, in my neighborhood, means that it’s under 90° during the day. I know that sounds crazy but at least it finally got me thinking about recipes for the holidays. This quinoa recipe brings the warmth of wine and dried fruit together with the freshness of some orange zest.
¾ c quinoa
1 ½ c low-sodium vegetable or chicken broth
½ tsp kosher salt
1 1 /2 Tbsps unsalted butter or oil, if you prefer
1 large or 2 small shallot bulbs, minced
½ cup dried cherries roughly chopped
¼ cup red wine
zest of 2 oranges
¼ cup chopped, toasted pecans or almonds
First, cook the quinoa: Place the quinoa, broth and salt in a medium-sized sauce pan and bring to a boil over high heat. Reduce the flame as low as it will go and cover the pot. Set the timer for 15 minutes. When the time is up check the quinoa by gently pushing it aside to see if all the liquid is absorbed down to the bottom of the pot. Once all the liquid is absorbed, remove the pan from the heat and let it sit with the lid on for about 10 minutes.
Melt the butter in a large skillet (not non-stick). When the butter is bubbling, add the minced shallot and cherries and saute for about a minute. Add the red wine and cook until the wine is reduced by half. Add the cooked quinoa and stir well. Stir in the orange zest and serve topped with the chopped nuts.