Ingredients with Measurements:
- 1 cup quinoa
- 2 cups water
- 1 onion, chopped
- 2 tablespoons olive oil
- 2 cups walnuts, finely ground
- 2 cups pomegranate juice
- 1 tablespoon honey
- 1 teaspoon cinnamon
- Salt and pepper to taste
Special equipment needed:
- Food processor or blender
Step-by-step instructions:
1. Rinse the quinoa in cold water and drain. In a medium saucepan, bring the quinoa and water to a boil. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the water is absorbed and the quinoa is tender.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
3. Add the finely ground walnuts to the skillet and stir well. Cook for 5-7 minutes, or until the walnuts are lightly toasted and fragrant.
4. Pour in the pomegranate juice and stir well. Add the honey, cinnamon, salt, and pepper to taste. Bring the mixture to a simmer and cook for 10-15 minutes, or until the sauce has thickened and reduced slightly.
5. Add the cooked quinoa to the skillet and stir well to coat with the sauce. Cook for an additional 5 minutes, or until the quinoa is heated through and the flavors have melded together.
6. Serve hot, garnished with fresh pomegranate seeds and chopped walnuts, if desired.
- Time:
Preparation time: 10 minutes
- Cooking time: 35-40 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 500
- Fat: 32g
- Carbohydrates: 46g
- Protein: 13g
- Fiber: 8g
Substitutions for ingredients:
- Instead of quinoa, you can use rice or couscous.
- Instead of walnuts, you can use almonds or pistachios.
- Instead of pomegranate juice, you can use cranberry juice or grape juice.
Variations:
- Add cooked chicken or tofu for extra protein.
- Add diced butternut squash or sweet potato for a touch of sweetness.
- Add chopped fresh herbs, such as parsley or cilantro, for extra flavor.
Tips and tricks:
- To save time, you can use pre-cooked quinoa.
- Toasting the walnuts before adding them to the sauce enhances their flavor.
- If the sauce is too thick, add a splash of water or vegetable broth to thin it out.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the Fesenjan Quinoa in a skillet over medium heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the Fesenjan Quinoa in a large bowl, garnished with fresh pomegranate seeds and chopped walnuts.
Garnishes:
- Fresh pomegranate seeds
- Chopped walnuts
- Chopped fresh herbs, such as parsley or cilantro
Pairings:
- Serve with a side salad of mixed greens and a simple vinaigrette.
Suggested side dishes:
- Roasted vegetables, such as carrots or Brussels sprouts
- Grilled chicken or tofu skewers
Troubleshooting advice:
- If the sauce is too thin, simmer it for a few more minutes to reduce it further.
- If the sauce is too thick, add a splash of water or vegetable broth to thin it out.
Food safety advice:
- Make sure to cook the quinoa and sauce to the appropriate temperature to ensure that it is safe to eat.
Food history:
- Fesenjan is a traditional Persian dish made with ground walnuts and pomegranate juice. It is typically served with chicken or lamb.
Flavor profiles:
- The Fesenjan Quinoa has a rich, nutty flavor from the ground walnuts, balanced by the tangy sweetness of the pomegranate juice.
Serving suggestions:
- Serve the Fesenjan Quinoa as a main dish for a vegetarian or vegan meal, or as a side dish for a meat-based meal.
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Region: Iranian