2 cups organic apple cider
1 cup veggie broth
1 cup whole grain organic quinoa, water rinsed
1 tsp Satsuma Mandarin Orange Zest
1 peeled Satsuma Mandarin Orange, chopped
1 tsp garlic powder
1 tsp black pepper
1 tsp salt
1 tsp cinnamon/nutmeg/cloves spice blend
1/2 tsp cumin
1/2 tsp dried orange peel
1/2 cup diced yellow onion
dash of paprika
dash of cayenne (more for heat)
1/4 cup soy creamer
1/2 cup chopped pecans |  |
1. Rinse and carefully drain your quinoa in cold water.
2. Pour 1 cup of veggie broth and 1 1/2 cups of cider into a soup pot, place over med-high heat stove top burner.
3. Pour quinoa into pot. Stir.
4. Add orange zest, chopped orange, chopped onion and all spices/pepper/salt to pot. Stir briskly until the liquid comes to a boil.
5. Cover and reduce heat to medium. Let simmer for 5-10 minutes, stirring and fluffing quinoa occasionally.
6. The liquid should be absorbed by now and the quinoa should beginning to 'blossom' or open. Continue stirring briskly uncovered until all the liquid is absorbed and the bottom of the pan becomes dry and hot. You will now treat the grain almost like a risotto by adding more liquid to the uncovered pot, and stirring and folding the grain until the liquid is absorbed.
7. Fold in soy creamer and apple cider little by little until it has been absorbed and the quinoa is perfectly dense and tender. This is a heavier quinoa than you may have made in the past.
8. Remove from heat and set aside. If you'd like to plate your quinoa is a curved dome (as in the image), you can scoop it into a dome shaped bowl, cover and allow to firm a bit until plating. Spray the bowl with oil before filling so that it does not stick when you release the grain.
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