Quinoa, Dried Cranberry and Spice Dressing
Makes 8 to 10 servings.It is worth purchasing ground cardamom for its striking taste, but it can be replaced with an equal measure of cinnamon. Make this early in the day or even a day ahead, and then reheat in the microwave in 2-3 minute intervals. I use an everyday olive oil to sauté the vegetables, but mix in a flavorful extra-virgin olive oil for the final seasoning.
Ingredients
- 2 cups quinoa, preferably multicolor
- 3 cups turkey stock, see recipe or chicken broth
- 2 bay leaves
- ¾ cup dried cranberries
- ¾ cup golden raisins
- 2 tablespoons olive oil
- 2 large red onions, finely chopped
- 2 large Granny Smith or pippin apples, peeled, cored and chopped
- ¾ teaspoon ground allspice
- ½ teaspoon ground cardamom
- 3 tablespoons extra-virgin olive oil
- 1½ teaspoons grated orange zest
- Coarse kosher salt to taste, about 1 teaspoon
- Freshly ground black pepper
- ⅓ cup minced fresh Italian parsley
- ⅓ cup toasted and salted shelled pumpkin seeds or pistachios
Instructions
- Measure the quinoa into a small saucepan. Cover with cold water, swirl and drain through a fine sieve. Repeat 3 more times. Return rinsed and drained quinoa to the pan, add 3 cups stock, bay leaves, cranberries, raisins and a big pinch of salt. Cover and bring to a boil over high heat. Reduce the heat to low and cook until all the water has been absorbed, about 30 minutes. Turn off the heat and let stand covered 5 minutes. Fluff with a fork. Transfer to a large, shallow bowl, discarding the bay leaves.
- Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Add the onions and apples, sprinkle with salt and pepper and sauté until the onions begin to brown, stirring frequently, about 12 minutes. Mix in the allspice and cardamom and stir until fragrant, about 20 seconds. Add to the quinoa. Mix in the 3 tablespoons extra-virgin olive oil and orange zest. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cool slightly, then cover and refrigerate. To reheat, cover with plastic wrap and microwave in 2 to 3 minute intervals.)
- Mix in the parsley and pumpkin seeds and serve.