I enjoy cooking a large dish and having leftovers. I also enjoy “upcycling” leftovers half-way through the week. My “go-to” quinoa dish, which has always been a hit at pot-lucks and other mixed-dietary gatherings, is one of the fastest and easiest recipes I prepare.
Then about a year ago, I started experimenting with the leftovers and created an eggy pie with notes inspired by a ridiculously rich and complicated savory squash pastry that enraptured me while on a Caribbean cruise. Mmmm mmm mmm!
1. Easy and Satisfying Quinoa with Cranberries and Pecans
3 cups Quinoa (white): Rinse, Rinse, Rinse!
6 cups vegetable broth
1 medium sized yellow or white onion, diced
4-5 cloves garlic, minced
2-3 cups pecan halves
1.5-2 cups dried cranberries
½ tsp sea salt (or more to taste)
1 tsp olive oil
Rinse Quinoa thoroughly. Some brands provide “pre-rinsed” quinoa and claim you can forgo this step, but you will be mightily disappointed if your whole recipe ends up tasting like soap, so I recommend rinsing anyway.
Combine rinsed quinoa and vegetable broth in a large pot/dutch oven and bring to a boil. Reduce heat to low and simmer, covered, for 15 minutes (if after 10 minutes there is still quite a bit of liquid in the pot, I prop up the lid, as I prefer my quinoa “al dente”, rather than mushy.)
Turn off heat and let sit covered (or partially covered) for 5 minutes.
While Quinoa is cooking, bring a large sauté pan and oil up to medium/high heat.
Sauté onions and garlic until clear.
Add pecans and continue to stir so pecans toast, but do not burn.
Add cranberries and salt.
Stir and remove from heat.
Gently combine all sautéed ingredients to the prepared quinoa.
Reserve 2-3 cups of the recipe for the next dish. Enjoy!
2. Yummy Leftover Quinoa Eggy Pie (I’m working on a catchier name)