Quinoa with Dried Fruits and Nuts

This North African and Middle Eastern dish is enjoyed with couscous, which contains gluten. So instead, make it with gluten-free quinoa + the add nutrients*.

Serves 6*

Preheat the oven to 350F (175C)

Can be made ahead of time

1 cup (240 ml) quinoa, rinse thoroughly

1 3/4 cups (415 ml) water

1/2 tsp. (2,5 ml) crumbled saffron threads

1 Tbs. (15 ml) each: olive oil and unsalted organic (dairy-free) butter

6 dried organic apricots, cut into small pieces

1/4 cup (60 ml) each dried organic: figs or cranberries; raisins; and pistachio

1/2 cup (120 ml) sliced organic almonds

1 Tbs. (15 ml) organic sugar

1 tsp. (5 ml) cinnamon for garnish

1. In a saucepan, add the water, quinoa and mix in the saffron threads.

2. Bring to a boil over medium heat, cover, and simmer for 12 minutes or until the quinoa has absorbed the liquid.

3. Remove from the heat, fluff with a folk, cover, and let it sit for 5 minutes.

4. In a skillet, heat the oil and butter over medium heat.

5. Add the apricots, figs, raisins, almonds, and pistachios. Cook and stir about 4 minutes.

6. Add the quinoa, mix well. Transfer to an ovenproof shallow baking dish.

 (a) If making it ahead of time, cool, cover, and refrigerate

 (b) Remove and bring to room temperature.

7. Bake for 20 minutes. 

8. Remove and place on a serving dish.

9. Pile the quinoa into a cone-shape mound.

10. Mix together sugar and cinnamon and sprinkle in stripes down the mound.

*Quinoa contains twice as much protein as any cereal grain with 9 essential amino acids and rich in lysine (for calcium absorption, muscle protein, and body's production of hormones, enzymes, and antibodies.

*Use any extra mixture for stuffing portabella mushrooms or another side dish to a meal.

-modified Cooking with Ancient Grains