Quinoa With Toasted Almonds, Cranberries and Apricots

This recipe is to replace the same old plain white rice in your life with rediscovered exotic, nutritious, and great tasting grain - quinoa (Pronounced KEEN-wah). It was once known as "The gold of Incas" and the "Mother of all grains". It has complete protein - with all 8 essential amino acids, an average of 13% protein compared to white rice at about 7%. It is an excellent source of fiber, containing both soluble and non-soluble fiber. It is high in a variety of vitamins and minerals, such as iron.

In 43g of raw quinoa, the protein, fiber, carbohydrate and percent daily values for iron are 6g, 3g, 29g, and 20%. In the same amount of raw white rice, the protein, fiber, carbohydrate and percent daily values for iron are 3g, 0.46g, 34g, 1.9%.

Quinoa is extremely versatile and easy to prepare, mixing it with vegetable and seasonings as side dish, using it in place of rice in almost any recipe, mixing it with fruits and nuts to make delicious healthy breakfast, adding it to soup or salad for a gluten free boost of protein and fiber.

In this recipe, it is prepared in place of regular rice. A bowl of it is a good meal by itself, or complement with a cup of drink is all you need for a casual meal, serve with stir fry detoxifying vegetables, lean meat or use more water to make it into soup for more formal family meal. I feel I can live to 120 years dining on this kind of food. Rice has never smelled or tasted so good for me before this date. Without further delay, followed are the ingredients and directions for preparing this amazing all plant whole grain meal:

Ingredients:
1 cup (185g) quinoa
1/2 cup (60g) blanched silver almonds
1/4 cup (30g) dried cranberries
1/4 cup (50g) dried apricots(diced)
3 (7g) dried red jujube(optional)
3 (11g)dried dark jujube(optional)
1 tbsp (7g) dried goji berry(optional)
1/2 tsp salt
1 cinnamon stick
1 bay leaf
3 cups boiling water to make rice
Or 6 cups of boiling water to make soup

Servings 3

Nutrition facts label for this recipe (calculated by edamam.com)
Calories / serving 387 daily value 19%
Fat 14g 21%
Carbs 56g 19%
Protein 13g 27%
Overall rating of the recipe: balanced, high-Fiber, vegan, vegetarian, dairy-Free, gluten-Free, wheat-Free, egg-Free, milk-Free, peanut-Free, soy-Free, fish-Free, shellfish-Free

Over medium heat, stir and toast the silvered almonds until golden.
Add the quinoa and toast until quinoa begins to darken.

Transfer the toasted quinoa and almonds to rice cooker and add the remaining ingredients and boiling water, cook until your rice cooker stops or white threads show around quinoa.
Turn off rice cooker, remove from heat and allow to sit for 5 minutes.

Fluff and mix the rice, dish to bowls and serve.

Now if you tried this recipe, you would be torn because you don't know you enjoy making of it or eating of it more. When you toast the nut and quinoa and cook the rice, the whole house smells the aroma. When you eat it, you know you're doing all good and no harm to yourself and your family.

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