Quinoa with Ruby Port and Cranberry Compote

Several people have told me how much they enjoyed my post on Quinoa and asked for more recipes using this superfood. So, here's one that I love:

Quinoa with a Ruby Port and Cranberry Compote

2 cups (inexpensive) ruby port
3/4 cup orange juice (about 3 good size oranges or use any prepared orange juice)

12 oz. dried UNSWEETENED cranberries (I’ve only found these at Whole Foods in the bulk aisle.)

8 dried black mission figs; chopped (I’ve found these at Whole Foods or Central Market in the bulk aisle.)

1 cup dried Zanté currants (I’ve found these at Whole Foods in the bulk aisle.)

1 cup dried peaches, finely sliced (I’ve only found these at Central Market in the bulk aisle.)
1 tablespoon grated orange rind

1 cup chopped cashews (optional, but adds protein and texture)

1 cup sugar or Splenda

1 box prepared Quinoa- about 2½ cups cooked

Combine port, juice, cranberries, figs, currants, peaches and orange rind in nonstick 2qt sauce pot. Bring to a boil, then turn down heat to medium and continue cooking until the volume is reduced by half. This should take about 20 minutes, but be careful because this is very easy to burn!!

When the volume is reduced by half, taste and check the consistency. It should be thick like maple syrup and taste very sweet, light and fruity. (Since stovetops and perception are subjective it should have the consistency of melted jelly and all the fruit should be tender and soft.) If it is still too thin, simmer for 5 more additional minutes and recheck. If fruit is still hard and the liquid is gone then add about ½ cup of water at a time and continue on medium heat.

In large mixing bowl mix the quinoa, cashews, and compote together. Serve cold warm, or anywhere in between -- it will be great either way.

Tip: Reduce the compote even further to a thick goo and use as a glaze for pork, fish, or chicken dishes. This freezes very well in a freezer bag for 3-4 months.