Q ~ Quinoa Pilaf with Cranberries and Almonds

 

Event: Blogging Marathon
Theme: International / Fusion Theme

Pilaf / Pulav is a dish traditionally popular in the Middle east , South - Central Asia, Eastern Europe and South America where rice is cooked in a seasoned broth. Depending upon the region where it is cooked - meat, fish, vegetables, nuts are added to pilaf. Bulgur wheat / quinoa can replace rice for healthy versions. This nutrient, quick quinoa pilaf that I found at wholefoods website is the western version of it. If you find it bland, serve it with a spicy accompaniment.

Ingredients: (2 servings)

2 tsp olive oil  

1 small red onion, minced 

1/2 cup quinoa, rinsed and drained 

1 cup water / vegetable broth

1/2 tsp salt

1/4 cup dried cranberries

1/2 cup slivered almonds, toasted

Method:

* Heat oil in a medium pot / pan and add onions to it. Cook on low flame, stirring often, until softened. 
* Rinse quinoa well to remove the coating and drain. Add quinoa and toast for few seconds. Stir in water / broth and salt and bring to a boil. Then reduce heat to medium, cover and simmer for 10 minutes. Stir in cranberries, cover again and continue to cook until liquid is completely absorbed and quinoa is tender, about 10 minutes more. Toss with almonds and serve.
For a quicker option, quinoa can be cooked in a pressure cooker and then added to the sauteed onion.



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Comments

Trail Mix

 

Trail mix, an assortment of dried fruits, nuts, seeds, grain and (some times) chocolate developed as a snack food to be taken along on outdoor hiking trips. It is claimed that trail mix was first invented in 1968 by two California surfers who blended peanuts and raisins together for an energy snack. It is considered an ideal snack food for hikes since it is tasty and nutritious besides being lightweight and easy to store. This high energy “mix” gives the required stamina to hit the “trail” during hiking or any other similar activities demanding strength and endurance. August 31 is celebrated as National Trail Mix Day in USA.  (Info source: wiki).

This outdoor tradition tastes good on or off the trail and I usually keep a stock of it as my daughter loves to snack on it. We can mix and match with the ingredients we have on hand and can create our own mix. I have gone with salted cashews & almonds, dry roasted peanuts, dried cranberries, raisins, sunflower seeds, white chocolate chips, M&M' s. Mix everything together and store them in air tight container.

 

By keeping trail mix handy, one can have a nutritious snack ready for kids anytime. Also this could be a great substitute for many calorie laden treats, when serving kids during gatherings. Other additions could be granola, pretzels, marshmallows, toasted coconut, dried fruits or whatever one prefers.

Check what other marathoners are cooking during this month long marathon.

Comments

Orange Craisin Cupcakes

Orange Craisin Cupcakes are among one of the few goodies (to me) which I bake regularly. I saw this recipe a couple of years ago in a magazine. I was primarily attracted to this because it was eggless. I avoid the icing part since it tastes good even without it. For more kid- friendlier version, they can be decorated. Also, I am sure that people who are allergic to dairy products would love this as this doesn't contain any of them. I used dry craisins, since their sweet and sour taste perfectly complement the orange juice used in the cakes. Usage of dry craisins is completely optional and any chopped nuts or dry fruits can be used instead of them. These ingredients would make 18 cupcakes and you can halve the recipe.

Ingredients:
All Purpose Flour/Maida - 2 ¾ cups
Sugar - 1 ¼ cups
Baking Powder - 2 tsp
Baking Soda, seived - 1 tsp
Orange Juice - 1 cup
Vegetable Oil - ½ cup
Ripe, Mashed, Bananas - 2
Grated Orange Peel - ½ tsp
Dried Cranberries / Craisins (Optional) - ½ cup

Baking:
Preheat the oven to 375 degrees F.
In a large bowl, add flour, sugar, baking powder and baking soda.
Stir in orange juice, bananas, oil, orange peel and craisins just to combine.
Spoon the batter into the muffin cups, filling each one three - fourths full. Bake around 20 minutes, or until golden brown and a tooth pick inserted in the center comes out clean.
Let cool for 5 minutes in the muffin pan and then remove them from the pan.

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