Tuesday, March 13, 2012

Olive & Blood Orange Quinoa

Spring in Saint Louis can be a tumultuous time. Actually, when it comes to weather, any time in Saint Louis is bizarre. But it's mid-March now at 80 degrees, at least for the moment, and I was craving something light and spring-ish. I've always wanted to try blood oranges, and their garnet-colored flesh contrasted beautifully with the earth-toned olives.

I've also been wanting to try quinoa (keen-wah) for a long time now, so this seemed like the perfect opportunity. We paired it with roasted lamb, another springtime must.

What have you been wanting to try?
{Printable Recipe}
Ingredients for Quinoa
1 cup quinoa
1.25 cups vegetable broth
1 sprig rosemary
1 blood orange, chopped
1/4 cup Kalamata & Greek olives, chopped
Olive oil
Salt & Pepper

Preparation (adapted from Cooking Quinoa)

Soak the quinoa in water for 15 minutes. Drain and rinse well.

Combine rosemary sprig, vegetable broth and quinoa in a pot. Bring it up to a simmer and let it go, covered, for 30 minutes. Take off the heat and let it sit for an additional 5 minutes.

Toss in the olive oil, blood orange and olives. Add salt and pepper to taste.

Healthy and delicious.


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