Whipping bitterly cold gusts of air against my exposed skin, the wind howled mercilessly, landing a barrage of freezing punches from all directions. Inescapable, unrelenting, this assault makes each step outside feel like a mile away. Winter in New England can be a challenge to cope with on the best of days, and through the eyes of a SAD-sufferer, no day is a good day. Days blur, sloppily, slowly, into one ugly mess of endless slush, ice, and darkness.

Lighting the way through these murky moments is the promise of imminent escape. Having the foresight to book a ticket back to Hawaii while airfare was still reasonable was the smartest impulse buy (not to mention the most expensive) I made all year. Memories of warmth, sun, and genuine happiness fuel a stubborn persistence to keep hanging on just a little while longer. White-knuckling it through the stress of final exams and bleakness of winter’s descent, the day of departure simply can’t come soon enough.

In the meantime, the tastes of Hawaii provide some small comfort, a tiny tropical oasis in the midst of less favorable conditions. Turning back to those incredible macadamia nuts that I had been saving for a rainy day, stashed way back in the depths of the freezer for safe keeping, savory inspiration pulled me away from my standard palate of sweet ingredients.

Seeking something light and bright to contrast with all of the other, heavier comfort foods keeping me afloat, quinoa proved an ideal canvas to paint the colors of Honolulu upon. That concept turned out quite literally, as dried hibiscus blossoms (the official state flower) and red beet juice stained the white grains a dainty shade of dusty rose. Buttery macadamias and a generous splash of coconut milk lend richness to the otherwise lean pilaf, balancing the opposing desires for clean flavors and soothing touches of decadence. Flavored simply with a backdrop of garlic and scallions, the floral infusion is what sets the dish apart. Each bite brings back visions of brilliant blooms, stretching upwards to kiss the cloudless blue sky.

Although it won’t stop me from counting the days until my Hawaiian adventures begin anew, a heaping helping of warm quinoa does help time pass at least a little bit more easily- And certainly much more deliciously.

Yield: Makes 6 – 8 Side Dish Servings

Mahalo Macadamia Quinoa Pilaf

Name: Mahalo Macadamia Quinoa Pilaf
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Yield: 6
Ingredients: 2 1/3 Cups Water; 6 Dried Whole Hibiscus Blossoms, or 6 Bags Hibiscus Tea; 1 14-Ounce Can (1 3/4 Cups) Full-Fat Coconut Milk; 1/4 Cup Red Beet Juice or Puree (Optional, for Color); 1/2 – 1 Teaspoon Salt; 2 Cups Raw Quinoa; 1 Cup Macadamia Nuts, Coarsely Chopped; 1 Tablespoon Coconut Oil; 1 Large Sweet Onion, Diced; 4 Cloves Garlic, Finely Minced; 1/4 Teaspoon Ground Black Pepper; 1 Large Scallion, Thinly Sliced

Dried hibiscus blossoms and red beet juice tint cooked quinoa a dainty shade of dusty rose in this Hawaiian-inspired salad. Buttery macadamias and a generous splash of coconut milk lend richness to the otherwise lean pilaf, balancing the opposing desires for clean flavors and soothing touches of decadence.

Prep Time 5 minutes

Cook Time 50 minutes

Total Time 55 minutes

Ingredients

2 1/3 Cups Water
6 Dried Whole Hibiscus Blossoms, or 6 Bags Hibiscus Tea
1 14-Ounce Can (1 3/4 Cups) Full-Fat Coconut Milk
1/4 Cup Red Beet Juice or Puree (Optional, for Color)
1/2 – 1 Teaspoon Salt
2 Cups Raw Quinoa
1 Cup Macadamia Nuts, Coarsely Chopped
1 Tablespoon Coconut Oil
1 Large Sweet Onion, Diced
4 Cloves Garlic, Finely Minced
1/4 Teaspoon Ground Black Pepper
1 Large Scallion, Thinly Sliced

Instructions

Place the water and hibiscus blossoms or tea bags in a large saucepan over medium heat, and bring the water to a boil. Cover, remove the pot from the stove, and allow the tea to steep for about 30 minutes.
Squeeze out and discard the spent blossoms or tea bags. Return the pot to the stove and introduce the coconut milk, beet juice or puree, and 1/2 teaspoon salt. Bring the liquids to a full boil before adding in
the quinoa. Cover and turn down the heat to low, keeping the contents of the pot at a gentle simmer. Cook for 16 – 20 minutes, until all of the liquid has been absorbed and the quinoa is tender. Turn off the heat but keep covered for 10 minutes to steam and finish cooking.
Meanwhile, toss the macadamia nuts into a dry skillet over medium heat, and stir constantly until they’re lightly toasted and smelling irresistibly nutty. Quickly transfer to the pot of quinoa to prevent them from burning and lightly wipe out the skillet.
Melt the oil to the skillet before adding in the onion and garlic. Saute, stirring periodically, until golden brown all over. Transfer to the pot of quinoa, along with the pepper and scallion. Mix thoroughly to combine and distribute the nuts and onions evenly throughout the quinoa. Stir in additional salt to taste, if desired.
Serve immediately while still warm, or chill for at least four hours for a refreshing cold salad.

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Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 325Total Fat: 26gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 0mgSodium: 306mgCarbohydrates: 22gFiber: 3gSugar: 7gProtein: 5g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimates.

Ingredients

2 Medium Gold Beets (About 2 Cups Diced)

1 Cup Uncooked Quinoa

2 Cups Water

3 Tablespoons Olive Oil, Divided

1 Medium Yellow Onion (About 1 1/4 Cups Chopped)

1/2 Teaspoon Salt

1 Tablespoon Balsamic Vinegar

1/2 Teaspoon Ground Cumin

1/4 Teaspoon Freshly Ground Black Pepper

Pinch Cayenne Pepper

1/4 Cup Packed Fresh Parsley, Chopped

1 Tablespoon Packed Fresh Mint, Finely Minced

1/2 Cup Shelled and Toasted Pistachios

Instructions

Preheat your oven to 400 degrees, and wrap your beets in aluminum foil so that they’re completely covered. Place them in the oven, and allow them to bake, much like you would for a baked potato, for 60 – 75 minutes, depending on the size of the beets. When the beets are done, they should yield easily to a knife, if not be quite fork-tender. Let rest until cool enough to handle, and then peel and dice. Measure out 2 cups of diced beets, and set aside.

While the beets are roasting, you can save some time and get started on the quinoa. Bring the water to a boil in a medium sized saucepan, and then add in the dry quinoa. After the water returns to a boil, cover,
reduce the heat to medium-low, and let simmer for about 15 minutes, until the liquid has been absorbed. Leave the quinoa covered and let rest for at least 15 additional minutes, so that it can steam a bit and fully hydrate. Transfer the quinoa to a large bowl and toss lightly with the chopped beets.

In a large skillet, heat 2 tablespoons of the oil over medium heat, and add in the chopped onion. When it begins to sizzle lively, turn down the heat to medium-low or low, depending on how hot your stove runs. You want to cook the onions very gently so that they don’t brown around the edges and char, but slowly soften and caramelize. This process can take 30 – 40 minutes, so be patient, and continue to stir periodically. Add in the salt after the first 10 minutes, and be sure to scrape the bottom of the pan thoroughly to prevent pieces from sticking and burning. The onions should take on an amber brown color and a become highly aromatic. Incorporate the balsamic vinegar and add the onions into quinoa mixture, along with the remaining tablespoon of oil.

Finally, sprinkle in all of the spices, chopped herbs, and pistachios right before serving. Stir well to distribute evenly. Serve either warm, or refrigerated in an air-tight container for up to 5 days, and serve chilled.