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Quinoa with Pimento Stuffed Olives, Gold Raisins, and Cilantro

Quinoa with Pimento Stuffed Olives, Gold Raisins, and Cilantro-2

Ingredients

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
  • ¼ teaspoon ground cumin
  • ¼ teaspoon dried oregano
  • 1 pinch cinnamon
  • 1 ¾ cups water
  • ¼ cup golden raisins
  • ⅓ cup pimento-stuffed green olives (chopped coarse)
  • 3 tablespoons fresh cilantro (chopped )
  • 4 teaspoons red wine vinegar

Instructions

  1. Toast quinoa in large saucepan over medium heat, stirring frequently, until fragrant ~5 minutes. Transfer quinoa to bowl and set aside.
  2. 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.
  3. Stir in water and quinoa and bring to simmer, then turn heat to low and cook until liquid is absorbed ~20 minutes,
  4. Add in raisins about 5 minutes before quinoa is through cooking and stir once or twice.
  5. 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.

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