This is a yummy way to start your day. The spices in this dish are warming...just what we need in fall!
2 T raisins; 5 raw almonds, 1 fig, 1 cup quinoa, 1/2 apple cubed, 1T ghee (clarified butter); 1 3/4 c water; few strands of saffron (if you have it); 1 star anise; 1/2 tsp cardamon; 1/2 tsp cinnamon; 1/8 tsp clove powder, 1 tsp agave. pinch salt
Soak the almonds, raisins,and fig in 1/2 c water overnight. Soak the quinoa in three cups of water for 45 minutes. Rinse and wash again and drain completely in a fine mesh strainer. In a medium sized pot, heat the ghee or coconut oil on medium heat and add the star anise. Saute for about 30 seconds. Add the drained quinoa, cubed apple, saffron, and spice powders and stir for about 3-4 minutes. Remove the skin from the almonds and chop coarsely. Chop the fig coarsely and add it along with the nuts and raisins to the quinoa. Saute for another 2-3 minutes. Now add the water, salt and agave and bring to a boil. Place a tight fitting lid on the pot and cook on low for 16-18 minutes. For a creamier texture, add an extra 1/2 cup of water or almond/rice/coconut milk to the cooking liquid.
Serve with warm milk!
If you are time pressured, you can use oatmeal! Ghee can be found at Whole Foods, New Seasons, and the Co-op in Hillsdale. Coconut oil can be used instead.
Recipe from Mistress of Spice, Aparna Khanolkar