Quinoa flavored with cranberry

In USA, arrival of fresh cranberries in market is associated with Thanksgiving. This is because cranberry sauce/juice are an indispensable part of Thanksgiving menu.

Cranberries are acidic to taste and taste very much like vakkay in Telugu or karaunda in hindi.


Fresh cranberries can be frozen at home and will keep upto 9 months.

In some metropolitan cities in India, cranberries are available.

Cranberries can be called wonder fruit as they have many nutritional benefits. They help in preventing urinary tract infections. They are well known for anti-inflammatory benefits, cardiovascular benefits, anti-cancer benefits and antioxidant protection etc.

Cranberries are usually processed into products such as juice, jam, sauce etc or sweetened dried.  We can make some popular Indian dishes like chutneys or pickles etc. I tried making cranberry flavored quinoa (like tamarind rice). The final product has a very attractive color and unique taste.

 

 

 

Fresh cranberries:







Cranberries cut in half:                                       Quinoa added to seasoning:








Ingredients:

•      1 cup quinoa
•      1/2 cup cranberries (cut in half)
•      2 or 3 red chiles
•      1 tbsp. chana dal
•      1 tbsp. urad dal
•      1 tsp mustard seeds
•      A pinch of hing (asafetida)
•      2 or 3 green chiles
•      1/2 tsp finely chopped ginger
•      A few curry  leaves
•      3 tbsp. oil

Directions:

1.      Cook quinoa in a pressure cooker/micro wave.
2.      Fluff it and let it cool.
3.      Heat oil in a deep pan.
4.      Add red chiles. After a few minutes add the dals and mustard seeds.
5.      When mustard seeds splutter, add green chiles, ginger and curry leaves.
6.      Add cranberries, stir well.
7.      Cook for 2 to 3 minutes and keep stirring.
8.      Add fluffed quinoa and salt.
9.      Mix it thoroughly and cook on low heat for 5 minutes.
10.      Leave the quinoa covered for 10 minutes.
11.      Transfer to a serving bowl.