Cherry Cider Quinoa with Pineapple and Almonds

I recently traveled to Virginia to celebrate the retirement of one of the most influential figures in my intellectual development. Grace Bradshaw was my 10th grade English teacher, the indefatigable coach of my high school’s forensics team (not C.S.I, more speech and debate), and directed some of the first plays I acted in as well as the very first play I ever wrote. Mrs. Bradshaw is a gem—the sort of selfless educator that American public schools desperately need. So imagine my horror when Mrs. B. mentioned that she had tried one of my quinoa recipes and found my favorite pseudograin (technically quinoa is more like a seed although in preparation it is treated more like a cereal)—less than pleasant.

Quinoa originated in South America and according to Wikipedia (my most trusted resource for research), the Incas considered the crop to be sacred, calling it “the mother of all grains.” Rich in protein, gluten-free, and chock full of minerals, quinoa is a great staple in a vegetarian’s diet. Also, like rice, it is extremely versatile. Prepared with vegetable stock and paired with caramelized onions, sautéed peppers, and/or a leafy green, quinoa makes a fantastic savory side. However, as this recipe shows, the pseudograin can be prepared using sweet flavors for a versatile dish that’s as suitable for breakfast as it is for dinner. If you’ve tried quinoa before and it didn’t suit your fancy, give it another shot. The most important tip for preparation is to cook the “grain” until the germ separates from the seed (see below) revealing a slight curl. At this point the seed will have a slightly al dente texture and is ready for whatever flavor pairings you choose.

1 cup quinoa, uncooked (make sure that the box indicates that the quinoa is pre-rinsed)
1 cup cherry cider
1 cup cold water
¼ teaspoon soy sauce
¾ cup fresh pineapple, chopped into bite-size morsels
¼ cup almonds, dry roasted and chopped

In a medium pot, combine the quinoa, cherry cider, water, and soy sauce. Cover and cook over medium high heat, bringing the mixture to a boil. Stir and lower heat to medium, cover and cook for 12 to 15 minutes—until all the liquid has been absorbed. As mentioned above, the quinoa seed should have released the germ so that the grain is slightly translucent. (If the quinoa has not released its germ, add ¼ cup of cherry cider and cook until that liquid has been absorbed.) Uncover, fluff the “grain” with a fork, and set aside to cool.

Meanwhile, toss the almonds in a dry skillet over medium-low heat for about 5 minutes or until they are toasted and aromatic. Set aside to cool.

Chop fresh pineapple into small chunks (canned pineapple is a fine substitute, but in the summer when fresh fruit is available, why bother with a can opener?). Rough chop the toasted almonds. Add pineapple and almonds to the quinoa and toss to combine the mixture. Serve warm.

(Yields: 4-6 servings; Ready In: 20-25 minutes)