Quinoa is considered a “super food” and we found a SUPER way to use your leftovers!
To find more recipes like this one, please check out Now & Again by Julia Turshen
-2 cups quinoa
-¼ cup apple cider vinegar
-¼ cup dry red wine
-1 tsp ground cinnamon
-1 cup raisins
-2 crisp apples (honeycrisp, grannysmith) cored and finely chopped.
-½ Olive Oil
-1 cup walnut halves roughly chopped
-A small handful of finely chopped Italian Parsley leaves
- Thoroughly rinse quinoa, place in medium sauce pan with 3.5 cups of water and 2 teaspoons salt. Bring to a boil, lower heat, cover and simmer until the quinoa has absorbed all of the water, softened, and each grain has “spiraled”, about 12 mins
- Transfer the quinoa to a large sheet pan and use a spoon to spread it out. Let cool to room temperature, then transfer to a large bowl and set aside.
- In a small saucepan over high heat, combine vinegar, wine, and cinnamon, bring to a boil. Remove from heat, add raisins, apples, and a large pinch of salt stirring thoroughly to combine. Cover and let cool to room temperature.
- Next in a medium skillet over medium-high heat, warm the olive oil. Add walnuts and a large pinch of salt and cook, stirring frequently, until nuts are dark brown about 2 minutes. Remove from heat.
- Transfer the raisins and apples including all liquid, the walnuts and all of their oils, and parsley to the quinoa and stir well. Season the mixture to taste with salt. Serve the quinoa immediately or cover and refrigerate for up to 1 day before serving (bring to room temperature, then taste and adjust salt if needed)
Chef Colton recommends adding/using different nuts (like almonds) because many are allergic to walnuts!