Who knew it was national Cherry Jubilee Day (make sure you check out this video)? Fun wasn’t it? I don’t have any brandy or rum to burn but instead I have this:
Dried Cherry Quinoa Pilaf
This is a rough recipe that came about because I was craving risotto. However when I checked my cupboards I was fresh out of arborio rice. Instead I had a box of quinoa and some other things in my fridge that needed using up. (Better to use up leftovers).
- 3 cups cooked Quinoa
- 3 cups Collard Greens- about 1 cup parboiled 2-3 mins, drained & chopped.
- diced 1/2 onion
- 4-5 sliced mushrooms
- 2 garlic cloves, sliced
- whole lemon for zest & juice
- salt & pepper
- olive oil
- chopped dried cherries
- roasted cashews
Pre make your quinoa & par boil your greens. Sautee onion, garlic and mushrooms in a couple tbsps of olive oil. Add chopped greens, stir and break up any large clumps from squeezing the liquid out. Then add lemon zest, dried cherries & quinoa. Stir to mix everything and season to taste with salt & pepper. Top with roughly chopped roasted cashews.
Serves 2 as a main and 4 as a side.
I used my Modern Cherry Pie Bistro Apron as a back drop for this dish, please enjoy!