QUINOA WITH RAISINS AND CARAMELIZED ONIONS
2 tablespoons olive or canola oil
3 large (about 2 pounds) sweet white onions, halved and thinly sliced
1/2 teaspoon light or dark brown sugar
1 1/2 cups uncooked quinoa* or couscous
3 cups broth, beer, or water or a combination
1 cup Sun-Maid Golden Raisins
1/2 teaspoon dried tarragon leaves
Salt and pepper to taste
Heat oil in a large, heavy skillet over medium-low heat. Add onions and brown sugar. Cook uncovered, stirring occasionally, until onions are very soft, 25 to 35 minutes.
Sprinkle quinoa over onions and cook over medium-high heat until quinoa begins to toast and pop.
Pour liquid over; stir, and cook over low heat for 15 minutes or until liquids are absorbed.
Add raisins and tarragon after 10 minutes. Before serving, add salt and pepper to taste.
*Quinoa (keen-wah) is a high-protein, small round grain that adds both nutty flavor and variety to the grains category on the food pyramid.
Servings: 6-8
Source: Sun-Maid Growers of California
2 tablespoons olive or canola oil
3 large (about 2 pounds) sweet white onions, halved and thinly sliced
1/2 teaspoon light or dark brown sugar
1 1/2 cups uncooked quinoa* or couscous
3 cups broth, beer, or water or a combination
1 cup Sun-Maid Golden Raisins
1/2 teaspoon dried tarragon leaves
Salt and pepper to taste
Heat oil in a large, heavy skillet over medium-low heat. Add onions and brown sugar. Cook uncovered, stirring occasionally, until onions are very soft, 25 to 35 minutes.
Sprinkle quinoa over onions and cook over medium-high heat until quinoa begins to toast and pop.
Pour liquid over; stir, and cook over low heat for 15 minutes or until liquids are absorbed.
Add raisins and tarragon after 10 minutes. Before serving, add salt and pepper to taste.
*Quinoa (keen-wah) is a high-protein, small round grain that adds both nutty flavor and variety to the grains category on the food pyramid.
Servings: 6-8
Source: Sun-Maid Growers of California
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Main Dishes - Meatless
Main Dishes - Meatless
- New Orleans Red Beans (using dried beans, no meat)
- Almost Pasta Primavera (using spaghetti squash with ricotta cheese sauce)
- Baked Polenta With Mushroom Ragout (make ahead, Gourmet magazine, 1993)
- Italian Baked Frittata (using broccoli, mushrooms and cheese)
- Baked Thai-Style Tofu with Peanut Sauce
- Michoacan Vegetable Burritos
- Tater Enchiladas and Corn and Polenta Stuffed Peppers
- Curried Garbanzo Beans
- Baked Tofu Kabobs
- Grilled Stuffed Peppers (using croutons, onion and Parmesan)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute