Quinoa, Sliced Almonds, and White Raisins: An Iranian Inspired Recipe You Need To Try

Have you made quinoa a lately? 

You'll find this exotic Iranian recipe very slightly sweet but quite delicious. It's perfect for impressing company, yet simple enough to be part of your weeknight menu.

Quinoa is a high protein seed that is considered a whole grain that provides substantial protein and fiber. 

For a light and fluffy quinoa, I cook it in the Instant Pot on the 2 minute setting (instructions for quinoa in the Instant Pot). I then add the other ingredients to the cooked quinoa, toss and serve.

cumin seeds

I very seldom use white raisins, but they seem to be the perfect choice in this light tasting dish that also includes cumin seeds, cardamom seeds, and sliced or slivered almonds. The flavors are delightful and will keep you coming back for more.

This recipe can be made in advance and tastes just as good the second day as the first. In fact, I enjoy eating it heated up, at room temperature, or even cold for breakfast instead of oatmeal.

Ingredients: 

4 cups of cooked quinoa (how to cook light fluffy quinoa-link)

6 cardamom pods, cracked and use inner seeds 

1/2 cup of sliced or slivered almonds

1 cup of white raisins

1 teaspoon of cumin seeds 

1/4 cup lime juice 

1 tablespoon of maple syrup  

Directions:

Cook quinoa with the cumin seeds and freshly cracked open cardamom seeds. When done and cooled slightly, toss with white raisins and sliced almonds. Mix the lime juice and maple syrup and stir well. Add to the quinoa mixture. 

My Notes: 

1. Sometimes I like to add 1/2 cup of red onion to this recipe- just saying... 

2. ****If for any reason you do not have or do not like cumin seeds or cardamom pods, feel free to leave them out for a less exotic but still good tasting dish.

3. This recipe was inspired by a recipe shared with me by a friend from Iran.  

Sharing this post on Weekend Cooking at the Intrepid Reader and Baker where you can read about dinner at the Eiffel Tower this week!