Monday, August 20, 2012

Sassberry Quinoa


Sassberry Quinoa
Saffronberry Couscous 

Saffronberry Couscous
    

Sassberry Quinoa

This is one of those recipes that just doesn't go away, it is simply delicious! It is good in a salad, as a side dish, even in a wrap with vegetables! I adapted this from the original recipe, Saffronberry Couscous, below.

1 cup quinoa
1 1/4 cup water
1 tbsp. vegan butter 
1 tbsp. agave
1/2 tsp. cumin
2 tbsp. rounded cranberries or cherries, chopped
1/2 tsp nutmeg

Add all ingredients except quinoa and cranberries to a saucepan.
Bring to a boil over medium-high heat
Add quinoa and cranberries
Immediately reduce heat to low, simmer 10-15 minutes until all liquid is absorbed
Fluff with a fork before serving.

Enjoy! Rbudladi

Saffronberry Couscous 

1 cup uncooked pearled couscous
1 1/4 cup water
1 tbsp. vegan butter spread
1 tbsp. agave
1/2 tsp. cumin
1/4 tsp. salt
2 tbsp. rounded cranberries, chopped
6 strands saffron, crushed

Add all ingredients except couscous and cranberries to a saucepan.
Bring to a boil over medium-high heat
Add couscous and cranberries
Immediately reduce heat to low, simmer 8-10 minutes until all liquid is absorbed
Fluff with a fork before serving.



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