1/2 cup slivered blanched almonds
8 Medjool dates, pitted and chopped to 1/4″ pieces
1 tablespoon olive oil
1 cup quinoa
1-1/2 cups hot water
2 cups boiling water
1 cinnamon stick
1 bay leaf
Put quinoa in a small pan or a two cup measuring cup. Add the hot water . Let it soak for at least five minutes. While that’s soaking, pit & dice the dates, fill the teapot and start it heating, get your skillet out and start it heating. Pour off the water from the quinoa using a fine screen strainer to catch any that pour out.
Put the olive oil and the slivered almonds in the hot skillet and lightly toast them. Don’t walk away. They turn black and stinky very quickly; and you’ll have to start over. (voice of experience)
Remove the almonds from the skillet, trying to leave as much of the oil in the skillet as you can.
Pour the quinoa into the skillet. Toast it in the oil just long enough for it to turn slightly golden. This brings out a nutty flavor. Add two cups of boiling water, the diced dates, the cinnamon stick, the bay leaf and the toasted almonds to the skillet. Simmer uncovered, stirring often, until most of the water has been absorbed by the quinoa.
Then cover and remove from the heat. Let it stand for about another five minutes until all the remaining liquid has been absorbed by the quinoa.
Makes four generous servings.
Delicious! Bethann told me it was internet ready, so that’s why I’m publishing it.