I’m baaaack!!!! After a stressful and time-consuming divorce hiatus, I’m so happy to be back with the ladies from The Inspired Plate!! I’m still trying to move….and still feel like I’m in the middle of complete chaos….
And oh but ugh – my props are all at the new house!!!!!! Okay, easy to rectify by ANOTHER trip to Pier 1 and discovering the perfect bowl for this recipe (and also a new table runner, place mats, etc. but we’ll save that for another time!). But my bin of flatware was also at the new house – but so easy to find so I delayed shooting by one morning because I just didn’t want to use ordinary stainless steel silverware. Okay that was probably a lot of completely unnecessary information but it’s tough enough to accomplish this challenge when “normal” life gets in the and not crazy and between-two-homes kind of life that I’m experiencing now!
But shooting food this morning made me feel C. A. L. M.
I needed the distraction; I needed to do something other than repeatedly packing up my belongings. (Isn’t that a song??? Packing up my belongings, I’ve got to get away???) Ugh…..
So…this month’s challenge was Breakfast……a meal I don’t often eat except for Greek yogurt, or an avocado drizzled with olive oil, OR – the quinoa I had this morning!
Please check out our blog circle – next on the list is the fabulous Tammy Bilodeau, Whitecourt AB Photographer – please go check out what she did this month and take a ride along our blog circle!
Red Quinoa with Almonds & Apricots
- 1 cup red quinoa, rinsed well in a colander
- 2 cups water
- 1 tablespoon extra-virgin olive oil
- ¼ cup slivered almonds
- ½ cup dried apricots, cut into ½-inch pieces
- 2 tablespoons maple syrup
- ½ teaspoon finely grated orange zest
- ½ teaspoon cinnamon
- ½ cup part-skim or fresh ricotta cheese
- Cover the quinoa with the water and bring to a boil. Cover and cook over low heat until the water has been absorbed and the quinoa is tender, about 15 minutes. Fluff the quinoa with a fork and then keep covered.
- Heat the extra-virgin olive oil in a medium saute pan. Add the almonds and cook over medium-high heat, stirring, until golden brown, about two minutes. Add the apricots, maple syrup, orange zest, and cinnamon and stir to combine.
- Add the quinoa to the pan and stir gently to incorporate the ingredients. Top with ricotta cheese and serve.