1 tablespoon olive oil 1 small onion 1 cup quinoa, rinsed well in cold water 2 cups chicken broth 1 bay leaf 1 tablespoon ground cinnamon 1/2 cup dried cranberries 1/2 teaspoon salt 1/2 teaspoon fresh ground black pepper 1/2 cup sliced hazelnuts 1 tablespoon butter
Heat the olive oil in a sauce pan over medium heat. Add onion and cook, stirring occassionally, until slightly soft. Add quinoa and toast the grains, stirring often, until fragrant and slightly browned.
Stir in broth and bring to a boil over high heat, then reduce heat and simmer. Add bay leave(s) cinnamon, cranberries, salt and pepper. Cook over low heat until all liquid is absorbed, about 15 minutes. Remove pan from heat and stir in nuts and butter. Cover and let stand for 5 minutes before serving.
A nice change from the usual rice or pasta side dish. The onion and chicken broth balance out the sweetness of the cranberries.
Dec 24, 2006
I just made this for Christmas lunch tomorrow which I will heat up in the microwave....it is soooooo good. The only change I did was used 1 tsp instead of 1 TBSP of cinnamon. Oh yeah, I used red and white Quinoa...I am on a Quinoa kick!!!!