Author Angela Litzinger at test.angelaskitchen.com
Ingredients
1tablespoonolive oil
1small redsweet yellow onion or large shallot, minced
1cloveminced garlic
1cupuncooked quinoarinsed and drained very well
2cupsgluten free chicken or vegetable broth
1/2teaspoonsaltor to taste
2/3cupdried cranberries
2/3cuptoasted sliced almonds
1/4cupminced fresh parsley or cilantro
Instructions
Heat oil in a sauce pan over medium-high heat. Add onions and cook, stirring often, until just softened. Add garlic and quinoa, stirring constantly, for 1 minute.
Add broth and salt. Bring to a boil then reduce heat to medium-low, cover and simmer for 10 minutes.
Stir in cranberries, cover again and cook until liquid is completely absorbed and quinoa is tender, about 8 to 10 minutes more. Toss with almonds and parsley before serving.