Quinoa with Toasted Almonds & Dried Cranberries
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Quinoa With Toasted Almonds & Dried Cranberries
Quick & Easy!
This quinoa stove top casserole recipe is delicious by itself, and goes well with moist curry dishes, or stews and casseroles
Not boring! Quinoa has lots of flavor, and the veggie cube, cinnamon & bay leaf, almonds and cranberries add even more flavor. And, of course quinoa is always gluten free.
4 - 6 Servings: This quinoa stove top casserole cooks quickly because the almonds and quinoa are roasted, and then boiling water is added. The quinoa should be drained well before roasting.
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Ingredients:
1 cup quinoa
1/2 cup slivered blanched almonds
1 tsp light olive oil
1 1/2 cups boiling water
1 vegetable stock cube
1/2 tsp salt
1 cinnamon stick
1 bay leaf
1/2 cup dried cranberries
Directions:
1.Soak the quinoa 15 minutes in cold water
2.Stir the quinoa with your hand, pour off most of the water and drain through a fine mesh strainer
3.Shake dry in the strainer, then set the strainer over a bowl.
4.Heat a wide bottomed pan on medium heat and add the light olive oil
5.Stir and toast the sliced almonds until golden, then remove from pan
6.Add the quinoa. Stir and toast until dry and turning color
7.Add boiling water, veggie cube, salt, bay leaf and cinnamon stick, and dried cranberries
8.Bring back to boil, cover, turn the heat to simmer, cook for 10 minutes or until all the water is absorbed
9.Remove from heat and allow to sit five minutes with the lid on
10.Fluff gently with a fork and serve
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