Quinoa with Pimento Stuffed Olives, Gold Raisins, and Cilantro
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 people 1x
- Category: Main Dish
- Cuisine: New American
Ingredients
Units
Scale
- 1 1/2 cups Bob’s Red Mill Quinoa
- 2 tablespoons unsalted butter (cut into 2 pieces)
- 1 small onion (chopped fine)
- 1/2 teaspoon salt
- 1/4 teaspoon ground cumin
- 1/4 teaspoon dried oregano
- 1 pinch cinnamon
- 1 3/4 cups water
- 1/4 cup golden raisins
- 1/3 cup pimento-stuffed green olives (chopped coarse)
- 3 tablespoons fresh cilantro (chopped )
- 4 teaspoons red wine vinegar
Instructions
- Toast quinoa in large saucepan over medium heat, stirring frequently, until fragrant ~5 minutes. Transfer quinoa to bowl and set aside.
- Using the same pan, on medium heat, melt butter and cook onion, salt, cumin, oregano, and cinnamon stirring frequently, until onion is soft ~ 5 minutes.
- Stir in water and quinoa and bring to simmer, then turn heat to low and cook until liquid is absorbed ~20 minutes,
- Add in raisins about 5 minutes before quinoa is through cooking and stir once or twice.
- Fluff quinoa with fork and olives, cilantro, vinegar and mix! Serve warm!
Notes
In my experience toasting the quinoa results in a different and more earthy flavor that I like, so I usually toast it.