Back when Clementines were being sold in pretty much every grocery store in the state, our household was never without a box. I kept thinking that I should cook with them, maybe some sort of dessert, but never found anything that interested me. When I came across this recipe in the December 2008 issue of Sunset Magazine I figured it was not only a great way to use some of the Clementines, but a good way to cook something healthy.
This had a good flavor but was a bit too 'fruity' which might have come from too much dried fruit (I put in half a cup). I didn't have pine nuts so I threw in some toasted slivered almonds. I only threw in the parts of the almonds that I didn't burn because we were catching up with episodes of Heroes and I kinda got distracted and we know what happens to Mrs. L when she gets distracted from her cooking. Will I ever learn!? This made a nice with roasted salmon and grilled rib-eye.
This is simple, quick and healthy. I'm sure any other citrus would work equally well until the Clementines come back next season.
TANGERINE QUINOA PILAF
1 cup reduced-sodium chicken broth
1/2 cup fresh tangerine juice
1 cup rinsed quinoa
zest from one tangerine, finely shredded
toasted pine nuts
Bring the reduced-sodium chicken broth (or water) and the fresh tangerine juice to a boil. Add 1 cup rinsed quinoa, cover, and simmer until tender, about 20 minutes. When quinoa is done, fluff with a fork and stir in the tangerine zest, dried currents, pine nuts and minced chives. Season with salt to taste. Serves 4.
Note: I used dried cranberries which I cut up instead of dried currents.
Note: They didn't give quantities for the currents, pine nuts or chives. Be careful as I added 1/2 cup which was too many cranberries. I would add some a bit at a time and taste to find the right amount to your liking.
Note: The cooking directions in the recipe for the quinoa differed from that on the box. I followed the cooking time on the box.