In place of beans, carrots, macaroni, and rice are cooked in this ham bone soup to make a substantial soup that will become a family tradition after the holidays.
| Prep Time: | 20 mins |
| Cook Time: | 25 mins |
| Total Time: | 45 mins |
| Servings: | 3 |
| Yield: | 3 servings |
Ingredients
- ½ cup quinoa, rinsed and drained
- 1 cup cold water
- ¼ teaspoon salt
- 3 tablespoons olive oil
- 1 celery rib, chopped
- 1 small onion, chopped
- 1 carrot, chopped
- 1 clove garlic, minced
- 8 almonds, coarsely chopped
- 1 small tomato, seeded and chopped
- 2 tablespoons raisins
- ⅛ teaspoon salt
- ⅛ teaspoon ground black pepper
- ⅛ teaspoon dried thyme
- ⅛ teaspoon dried oregano
- 1 pinch coarse sea salt
Instructions
- Combine quinoa, cold water, and salt in a saucepan; bring to a boil, reduce heat to medium-low, place a cover on the saucepan, and cook until the liquid is fully absorbed, about 15 minutes.
- Heat olive oil in a skillet over medium heat. Cook and stir celery, onion, carrot, and garlic in the hot oil until the onion is translucent, 5 to 7 minutes. Stir almonds, tomato, raisins, salt, pepper, thyme, and oregano into the vegetable mixture; cook and stir 1 minute more.
- Fluff the quinoa with a fork and stir into the mixture in the skillet; cook and stir until evenly mixed and hot, about 30 seconds.
- Divide between 3 plates; sprinkle the top of each portion with a scattering of a few coarse sea salt granules for a surprising crunch of salty goodness.
Reviews
Really delicious! After following the recipe a couple of times, I tweaked it a bit.
I have made this recipe quite a few times. I love it! The almonds and raisins add a crunch and sweetness that is delicious! No changes needed. Thanks for sharing this recipe.
I substituted currants for raisins…didn’t have raisins…. tasty.
Really good! I browned the onions and some julienne carrots first, though, and then threw in other veggies to cook more. If you ask me, without browning the carrots ans onions, it’s not pilaf. But the raisins and almonds were just right; thank you! 🙂
One of the best quinoa dishes I’ve tried. I did cook the quinoa in chicken broth instead of water (something I always do because it adds so much flavor) and I used dried cherries because that’s what I had in my pantry. Other than those two substitutions, I followed the recipe exactly. It’s a great combination of flavors.
This was the first recipe I made using quinoa. I have since tried others but this is the best. I make it all of the time pretty much as written though this time I used curry powder instead of thyme with the oregano and I thought it went well with the other ingredients.
Will make it again and again. Brought it to my friend’s house for a Seder side dish and it was a tremendous hit! Guests asked for the recipe.
I am just beginning to learn to cook with quinoa, but this recipe was very easy and very good. I tend to be liberal with the oil when I cook onions and too much oil produced a bit of a mess with the final product.
This was delicious! I cut back on the black pepper & only used a quick sprinkle of it, just to suit my own taste!
I substituted pineapple juice for half the water and it lent a more “tropical” taste to the dish. I made it with salmon, which I usually cook in either orange or pineapple juice, and it made a nice pairing. This is the first time I have tried making quinoa. My husband (tentatively) tasted it so I was pleasantly surprised when he said it “was different” but he did finish it. He’s not a raisin fan so next time I may decrease the amount. I liked it enough to bring as a side dish to our next pot luck. Yay!!!
I loved this recipe. I used chicken broth for 3/4 cup of the liquid. The raisins were hardly noticeable, but left a sweet not so make sure to add them.
3 will serve 6. This makes a lot. Also, for more flavor, substitute the water that cooks the quinoa will either all or a portion of a flavorful stock (chicken, beef or veg). Maybe use chicken stock if serving with chicken (etc.). I also had to double the garlic, oregano and thyme for more flavor. Finally, the overall dish a bit dry, so just prior to serving I spooned a little of our basting liquid from our roast chicken. Delicious and tied the entire dish together with the meal.
Made it tonight for dinner. I didn’t have any tomato so I used red pepper and sauteed it with the other vegetables. Craisins were added and deleted the raisins. It added a nice color and taste. LOVE this recipe! Will definitely make it again and again
This recipe was so delicious! My husband, who has disliked every quinoa recipe I’ve ever tried, went back for seconds and was sad that there were no leftovers! Looking forward to making it again.
We love this!
This is a wonderful recipe. I cooked my quinoa in the rice cooker, done so quickly, just like Ann said. While the quinoa cooked, I sliced and diced and cooked up the other ingredients. I added the diced tomatoes just before mixing all together. They maintained their firmness this way. I will definitely keep this recipe on hand.
Very good a little time consuming to make so would be more of a weekend type of recipe. Nice and healthly dish. We had it with salmon fish cakes on this side and was an excellent combo.
Even though this recipe just has a few spices, it was extremely flavorful. This recipe stores well and is delicious hot or cold.
I am in love. Thanks I had never tried Quinoa before, so this was my introduction. I followed the recipe exactly. Even my husband a conservative eater liked it. Good thing to because I would have divorced him and married the Quinoa. – Belinda Wood
I am in love. Thanks I had never tried Quinoa before, so this was my introduction. I followed the recipe exactly. Even my husband a conservative eater liked it. Good thing to because I would have divorced him and married the Quinoa. – Belinda Wood
I make this all the time and use it to introduce quinoa to people who have never tried it before. Everyone likes it and I get lost of requests for the recipe.