- 2 cups water
- 1 cup quinoa, washed
- 1 tablespoon olive oil
- 1 red onion, finely diced
- 2 cloves garlic, thinly sliced
- 2 teaspoons curry powder
- 1/2 teaspoon ground cinnamon
- 1/2 cup raisins
- Kosher salt and freshly ground black pepper
- 3/4 cup KELLOGG'S® ALL-BRAN® Original cereal
- 2 cups chopped romaine lettuce leaves
- Juice of 1/2 lemon
- 1/2 teaspoon brown sugar
- 2 tablespoons extra-virgin olive oil
In a large saucepan, bring the water to a boil. Add the quinoa, cover, and simmer 15 minutes, or until cooked through.
In a large saute pan, warm 1 tablespoon of olive oil until shimmering. Add the onions, garlic, curry powder, and cinnamon. Stir and cook until the onions are soft and start to brown. Stir in the raisins. Season with salt and pepper. Cook for 1 more minute. Turn off the heat. Add the cooked quinoa to the onions. Add the cereal, crushing lightly in your hands. Stir well.
To make the salad dressing: Whisk together the lemon juice and brown sugar. Whisk in the olive oil. Season the dressing with salt, and pepper, to taste. Toss the romaine leaves with the dressing to coat evenly.
Serve with the pilaf warm with the salad on the side.
Food Network Kitchens have not tested this recipe and therefore, we cannot make representation as to the results.