Five-Spice Quinoa with Toasted Almonda

I know all of the stories about how our new-found passion is destroying the local economies of the farm areas where it is grown. I know that I should likely stop using it. The problem is it is just so darn tasty and good for you!

I bought a HUGE bag at Costco and we have gradually been eating our way through it.

I made this to serve alongside some grilled salmon the other week. It uses five spice powder which is a seasoning that usually includes star anise, cinnamon, licorice root, fennel, and black or Sichuan pepper. It plays well against the slight nuttiness of quinoa. To add yet another layer of flavour you toast the quinoa in a little oil.

I'll admit that this takes longer than your average qunioa recipe to prepare, but wow - is it ever amazing!

Five-Spice Quinoa with Toasted Almonda

4 cups vegetable broth
1-1/2 Tbs. soy sauce
1/2 tsp. toasted sesame oil
1/2 tsp. salt
2 cups quinoa
1-1/2 Tbs. olive or canola oil
3 Tbs. minced scallions
1-1/2 Tbs. minced fresh ginger
1/2 tsp. five-spice powder
1/2 cup toasted sliced almonds

Combine all ingredients for the sauce in a bowl.

Rinse the quinoa, if necessary, in a bowl, using your hand as a rake, and drain in a sieve. (Rinsing is recommended if the quinoa is sold loose or in bulk. If you buy the quinoa in a package, you can skip this step).

Heat the oil in a medium saucepan with a lid over medium-high heat until very hot, about 20 seconds. Add the scallions, ginger, and five-spice powder and stir-fry until fragrant, about 1 minute. Add the quinoa and stir-fry for 2 to 3 minutes. Add the sauce and bring to a boil. Reduce the heat to low, cover, and cook for about 15 minutes, until the liquid is absorbed. The quinoa should be tender to the bite. Remove from the heat, uncover, and fluff with a fork.

If the almonds aren’t toasted, cook them in a dry skillet over medium heat, stirring constantly, until golden brown. Let the quinoa cool slightly and then stir in the toasted almonds. Taste for seasoning, adding salt or soy sauce if necessary. Serve warm or at room temperature as a staple dish instead of rice or couscous.

Comments

[Kayte]

Need to try this as I am always looking for ways to use my 5 spice powder in recipes. Love the flavors in it. Shhh on the quinoa debate, I'm not listening as I am way too addicted to the taste and use of it. :-)

[JDeQ]

I had to laugh Kayte - we had a friend over on Saturday who HATES quinoa. We were shocked - I get not liking things like beets and squash but how can you not like quinoa? It was odd.