Fruit and Nut Quinoa

Forgive me for the lack of adventure in the title, but nothing else really seems better to describe this quick, easy and festive-flavoured dish that looks like it has been studded with baubles and has that all too familiar yule-tide fragrance, courtesy of the clementine zest!  I made this when I had leftover quinoa lying around and fancied a light dinner.  You can really throw in any dried fruit, it works so well.  Try adding fresh pomegranate and cooked chicken for a more filling meal.  I actually really love this with my Tamarind, Prune and Molasses Sugar, Clove-studded ham, but this versatile recipe also works amazingly as a breakfast, believe it or not: obviously ease back on the salt and pepper and pour over warm milk and drizzle with maple syrup (or actually cook the quinoa as a you would porridge, until the grains are puffed up and stir through the remaining ingredients).

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Serves 4-6

200g uncooked quinoa, 1 tbsp virgin coconut oil, 50g toasted, roughly chopped cashew nuts, 20g toasted pumpkin seeds, 75g roughly chopped dried pineapple pieces, 20g roughly chopped raisins, zest of 1/2 clementine, 1/4 tsp ground nutmeg, 1/4 - 1/2 tsp ground allspice, salt and pepper

Method

1.  Cook the quinoa as per the instructions on the packet.

2.  Whilst the quinoa is still warm, add the coconut oil and 'fluff' through with a fork to incorporate, then 'fluff' through the remaining ingredients and finally season to taste.  Enjoy warm or cold.