Week 11: Quinoa Pilaf with Cranberries and Almonds

Last week while we were cooking, Abby and I had a discussion about how much we love quinoa. I mean, really, what's not to love about it? It's high in protein as far as grains go (and is a complete source of protein, which isn't always the case for plants), is a good source of fiber and other minerals, and it is gluten-free! As much as I love quinoa, I have never attempted to make it myself. I have always gotten it as a special treat at the salad bar at Whole Foods. They make so many yummy concoctions with [what I consider to be] exotic grains, but they are too expensive for me to get very often.

So Abby found a couple of awesome-looking recipes using quinoa, and we decided to make this one that had the flavor-balanced combination that I already: red onions and dried cranberries. It was really good warm, ,but I also enjoyed the leftovers cold. I see a lot more experimenting with quinoa (and maybe other fun grains like wheatberry) in my future!


INGREDIENTS
1 tablespoon extra virgin olive oil
1 small red onion, chopped
1 cup quinoa, rinsed
2 cups vegetable broth
1/2 teaspoon salt
2/3 cup chopped dried cranberries
2/3 cup toasted sliced almonds


DIRECTIONS
Heat oil in a medium saucepan over high heat. Add onion and cook, stirring, 2 minutes. Add quinoa to pan and stir 1 minute. Stir in broth and salt. Bring to a boil, lower heat and simmer, covered, 10 minutes. Sprinkle in cranberries; continue to cook, covered, until quinoa is tender, 8 to 9 minutes more. Toss with almonds and serve.