Mandarin & Maple Spiced Quinoa with Cranberries, Apricots, and Almonds

by Angela (Oh She Glows) on November 11, 2010

Happy Remembrance Day :)

I attended a beautiful ceremony this morning and it was such a great reminder to be thankful for everything and everyone in my life and also those who serve our country. Remembrance Day never fails to bring tears to my eyes.

I must tell you, there is a reason for all of my pumpkin recipe madness as of late.

I have been testing out ideas for Project Food Blog Challenge #8 in case I advance to the next round. The challenge is to feature a sweet or savoury baked good with pumpkin.

Hence, the slew of pumpkin recipes on my blog lately!

The good news is, I have now decided on my pumpkin idea for challenge #8 so I am going to do a bit of a ‘pumpkin detox’ . Don’t expect to see much pumpkin around this neck of the woods for a while.

But, just in case you are desperate for some pumpkin recipes, I thought I would round them up for you…

Some of my Pumpkin Recipes:

Pumpkin Butter Swirl Pecan Butternut Bread

Itty Bitty Garlic Pumpkin Knots

Pumpkin Pie Banana Chunk Cookies

Pumpkin Sesame Cookies

Pumpkin Butter Oat Squares w/ candied Pecans

Pumpkin Spice Whoopie Pies

Pumpkin Gingerbread with Spiced Buttercream

Pumpkin Pie Brownie Cupcakes

Pumpkin Pecan Pie with a Spelt Crust

Savoury Pumpkin Scones in Pumpkin Spiced Glaze

Pumpkin Apple Streusel Muffins

Pumpkin Chia Spelt Scuffins

Pumpkin Pie Monster

Homemade Pumpkin Butter

Maple Glaze Pumpkin Spice Baked glonuts

Vegan Spiced Pumpkin Pie Glo Bites

2 Minute Pumpkin Quinoa

Pumpkin Pie Vegan Overnight Oats

Gingerbread Pumpkin Vegan Overnight Oat Parfait

Comforting Pumpkin Pie Oatmeal

Spiced Up & Stacked Pumpkin Butter Pancakes

Pumpkin Spice Lattes

Pumpkin Pie Baked Breakfast Cake

I think there are support groups for people like me.

In other news, I threw together some fun ingredients for lunch today and I had a lovely dish in under 30 minutes. Of course, that was after a huge flop (from a cookbook!), but I won’t get into that. This post is all about the love, sweet, love.

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Mandarin & Maple Spiced Quinoa with Cranberries, Apricots, and Almonds

Chewy, crunchy, and subtly sweet, this dish captures Autumn all in one delicious spot.

Adapted from ED&BV.

Ingredients:

  • 1 cup quinoa, uncooked
  • 1 & 3/4 cup water
  • 1/2 cup dried apricots, chopped
  • 1/4 cup dried cranberries
  • 1/3 cup toasted almonds
  • 1 tbsp pure maple syrup
  • 1 tbsp mandarin juice
  • 1/2 cup mandarin slices, from can or fresh
  • 1-2 tbsp pecans, chopped & toasted
  • 1/2 tbsp extra virgin olive oil
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4-1/2 tsp sea salt, to taste
  • Cinnamon + maple syrup + sea salt, to garnish before serving

 

Directions: Add your quinoa, water, cinnamon, nutmeg, sea salt, and mandarin juice. Bring this mixture to a boil and then reduce to low and simmer for about 12-13 minutes. Now stir in your chopped dried apricots and cranberries. Cook on low, covered, for another 5 minutes. Stir in your oil, almonds, and maple syrup. Taste and adjust seasonings if necessary. Stir in the mandarin oranges very gently. Pour into a bowl and garnish with chopped pecans, a drizzle of maple syrup, cinnamon, and sea salt. Makes about 2.5-3 cups.

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Don’t be alarmed at the brown dried apricots. They are organic and are naturally this shade.

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Dried apricots that are orange in colour have been treated with sulphites.

First, add your quinoa, water, cinnamon, nutmeg, sea salt, and mandarin juice. Bring this mixture to a boil and then reduce to low and simmer for about 12-13 minutes.

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Now stir in your chopped dried apricots and cranberries.Cook on low, covered, for another 5 minutes.

Stir in your oil, almonds, and maple syrup. Taste and adjust seasonings if necessary.

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Stir in the mandarin oranges very gently.

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Pour into a bowl and garnish with chopped pecans, a drizzle of maple syrup, cinnamon, and sea salt.

Voila! A fun and unique Fall inspired dish.

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Not only is it quick and easy, but it tastes fresh and light, with a hint of sweetness from the fruit and maple. It also has a wonderful crunchy and chewy texture thanks to the almonds, pecans, and dried fruit. I give it two thumbs up.

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I would guess that it can be adapted quite easily too with whatever ingredients you have on hand. You can experiment with different types of dried fruit and nuts and even different grains. I also think it would be delicious with toasted quinoa or millet and it could even be served as a breakfast dish in addition to a lunch or dinner dish! In fact, I think I might heat some up for breakfast tomorrow. Mmmmm. Fall breakfasts are fun.

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{ 15 comments… read them below or add one }

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skinnyrunner November 12, 2010 at 9:30 am

wow that is a lot of pumpkin recipes. i thought i was special because i have 2 cans in my pantry!

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jenna November 12, 2010 at 10:05 am

this looks amazing angela! i bet the mandarin oranges are wonderful with quinoa~

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Megan (Braise The Roof) November 12, 2010 at 10:11 am

I never knew that about the color of apricots- thanks for sharing! The salad looks great and I bet it would be great with some scallions or chives mixed in for even more flavor contrast. (I may be addicted to oniony goodness, though, so do with that what you will :) )

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KatieM~Run For The Bikini! November 12, 2010 at 11:01 am

Love mandarin oranges!

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[email protected] November 12, 2010 at 11:06 am

Oh man that looks SO good! I’m not a big fan of mandarin oranges, though. Too squishy.

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Amber K November 12, 2010 at 11:48 am

So…many…pumpkin…recipes! I LOVE IT! :)

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Jen November 12, 2010 at 12:07 pm

Last night I made your maple baked beans AND the butternut squash/apple casserole.
Both were a hit! Thanks!

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Katie November 12, 2010 at 3:53 pm

Hi Angela,

I have a question about your breakfast cakes. Are they meant to be eaten hot out of the oven, at room temperature, or chilled in the refrigerator? Thanks!

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Angela (Oh She Glows) November 12, 2010 at 5:21 pm

You can eat them any way you like! I think I prefered them cold if I remember correctly, but they are also good hot! generally I prefer cold oats over hot ones though…I’m weird like that!

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Ashley November 12, 2010 at 4:09 pm

Thanks for this! It looks awesome. I think it would make a wonderful side dish for Christmas, actally. I also think I might try this with diced apple in lieu of the mandarin slices… hmm. Yummy either way!

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Chelsea November 12, 2010 at 5:41 pm

You always have such creative recipes!! can’t wait to try this one, as well as some of your pumpkins recipes…first step buying some canned pumpkin, I’ve never actualy tried it since my Grandma makes pumpkin for pumpkin pies etc. from scratch.

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Kristi Rimkus November 28, 2010 at 10:28 am

We served your quinoa salad for Thanksgiving brunch. I have one daughter that’s vegetarian and my son’s girlfriend is lactose and gluten intolerant. This was the perfect dish for them. Wonderful!

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Julie December 7, 2010 at 2:45 am

I made this for dinner – yum! (although, given the sweetness, I think I would have preferred it for breakfast/brunch). I had leftovers, but not enough for a full meal, so this morning I mixed the remains with some greek yogurt and ate it cold. It was fantastic! It reminded me of overnight oats, but even better – crunchy, flavorful, creamy, perfect! Highly recommended for any non-vegans with leftovers.

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andrea k June 3, 2012 at 8:57 pm

Incredibly Delicious, thank you.

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Pooja April 5, 2014 at 9:32 pm

Hi, I just came across your website and I’m loving it! I’ve already bookmarked a lot of recipes for using over the next couple of weeks. I’ve been making a similar version of this recipe for some time now…with the exception of adding an avocado to the above. It definitely adds a nice touch!

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