RECIPE
24 INGREDIENTS5 STEPS30MIN

Warm Middle Eastern Quinoa

5.0
2 Ratings
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Jeanie and Lulu's Kitchen
Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
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The deep flavors of beloved Middle Eastern cuisine into one power packed salad that acts as a complete meal.

30MIN

Total Cooking Time

24

Ingredients
Jeanie and Lulu's Kitchen
Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
1/4 tsp
Ground Coriander
Salad
1 dash
Truffle Oil
1 can
(28 oz)
Chickpeas
half the liquid reserved
3 cups
3 cups
Kale , firmly packed, roughly chopped
1 cup
Dried Currants
1/2 tsp
Garlic , minced
2 pinches
Truffle Sea Salt
1/2 tsp
Ground Cinnamon
1/2 tsp
Ground Nutmeg
1/2 tsp
Ground Coriander
1 cup
Walnuts , chopped
1 dash
Blueberry Balsamic Vinegar
1/4 cup
Vegetable Stock
Quinoa
2 cups
Vegetable Stock
1/4 tsp
Ground Cinnamon
1/4 tsp
Ground Nutmeg
1 pinch
1 cup
to taste
Fresh Cilantro , roughly chopped
for topping
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Directions

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Step 1
Heat the Truffle Oil (1 dash) in a large rondeau pan over medium high heat. Add the Chickpeas (1 can) with half of the liquid and the Butternut Squash (3 cups) and let them simmer together for 2-3 minutes. Add the Kale (3 cups) .
Step 2
Add the Dried Apricots (1 cup) , Dried Currants (1 cup) , Garlic (1/2 tsp) , Truffle Sea Salt (2 pinches) , Ground Cinnamon (1/2 tsp) , Ground Nutmeg (1/2 tsp) , Ground Turmeric (1/2 tsp) , Ground Coriander (1/2 tsp) , Walnuts (1 cup) , Blueberry Balsamic Vinegar (1 dash) , Apple Cider Vinegar (1/4 cup) , and Vegetable Stock (1/4 cup) . Stir and turn the heat to low. Let it all meld together for 15 minutes.
Step 3
In the meantime, prepare the quinoa. In a small pot bring the Vegetable Stock (2 cups) to a boil. While it is heating up add in the Ground Cinnamon (1/4 tsp) , Ground Nutmeg (1/4 tsp) , Ground Turmeric (1/4 tsp) , Ground Coriander (1/4 tsp) , and Salt (1 pinch) for flavor.
Step 4
Once the stock is boiling, pour the Quinoa (1 cup) into it and give it a stir. Cover the pot and turn the heat to low. Let the quinoa cook for 12-15 minutes, until the liquid is all absorbed and it is tender.
Step 5
When the quinoa is done cooking, transfer it into the pan with the rest of the salad mixture and toss it all together. Then just scoop it into bowls and top it with a sprinkle of Fresh Cilantro (to taste) . Enjoy!

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