Cranberry Almond Quinoa

Cranberry Almond Quinoa

Prep Time Prep: 10m Cook Time Cook: 25m Total Time Total: 1h

Yield: 4 servings

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Side

Cranberry almond quinoa is the perfect healthy side dish, that is quick and easy to prepare and packed with flavor!

  • 1 cup quinoa (rinsed and drained)
  • 2 tablespoons olive oil (extra-virgin )
  • 2 cloves garlic (minced (approximately 2 teaspoons))
  • 1/2 cup onion (diced, cut into 1/8 inch dice (approximately ¼ of a large onion))
  • 2 cups water
  • 1 teaspoon kosher salt
  • 1 cup bell pepper (diced, cut into 1/8 inch dice (I recommend orange and yellow bell peppers))
  • 1/2 cup dried cranberries (rough chopped)
  • 1/2 cup blanched slivered almonds
  • 1/4 teaspoon cinnamon (ground )
  • black pepper (freshly ground, to taste)
  • 2 tablespoons mint (fresh, very thinly sliced)
  1. Add quinoa to a fine mesh colander, rinse under running water, drain and set aside.
  2. Add 2 tablespoons olive oil to a medium-size saucepan fitted with a lid. Heat oil over medium heat, and then add minced garlic and onions. Continuously stir until onions are translucent, approximately 3 minutes.
  3. Add the washed quinoa to the saucepan. Add the water and salt. Bring quinoa to a boil, cover with the lid and reduce to a simmer until all of the water is absorbed, approximately 20 minutes.
  4. Check the quinoa, and allow to cook another 5 to 10 minutes longer if needed. The grain should look more translucent and the water absorbed. The quinoa should not look soggy.
  5. Turn off heat and allow quinoa to sit covered for 5 to 10 minutes to finish cooking.
  6. Taste the quinoa and season with more salt and freshly cracked pepper to your liking.
  7. Add the bell pepper, cranberry, almonds and cinnamon to the cooked quinoa, stir to combine.
  8. Add the mint just before serving gently stirring into the quinoa. Garnish with additional mint if desired.

Ingredients

  • 1 cup quinoa (rinsed and drained)
  • 2 tablespoons olive oil (extra-virgin )
  • 2 cloves garlic (minced (approximately 2 teaspoons))
  • 1/2 cup onion (diced, cut into 1/8 inch dice (approximately ¼ of a large onion))
  • 2 cups water
  • 1 teaspoon kosher salt
  • 1 cup bell pepper (diced, cut into 1/8 inch dice (I recommend orange and yellow bell peppers))
  • 1/2 cup dried cranberries (rough chopped)
  • 1/2 cup blanched slivered almonds
  • 1/4 teaspoon cinnamon (ground )
  • black pepper (freshly ground, to taste)
  • 2 tablespoons mint (fresh, very thinly sliced)

Instructions

  1. Add quinoa to a fine mesh colander, rinse under running water, drain and set aside.
  2. Add 2 tablespoons olive oil to a medium-size saucepan fitted with a lid. Heat oil over medium heat, and then add minced garlic and onions. Continuously stir until onions are translucent, approximately 3 minutes.
  3. Add the washed quinoa to the saucepan. Add the water and salt. Bring quinoa to a boil, cover with the lid and reduce to a simmer until all of the water is absorbed, approximately 20 minutes.
  4. Check the quinoa, and allow to cook another 5 to 10 minutes longer if needed. The grain should look more translucent and the water absorbed. The quinoa should not look soggy.
  5. Turn off heat and allow quinoa to sit covered for 5 to 10 minutes to finish cooking.
  6. Taste the quinoa and season with more salt and freshly cracked pepper to your liking.
  7. Add the bell pepper, cranberry, almonds and cinnamon to the cooked quinoa, stir to combine.
  8. Add the mint just before serving gently stirring into the quinoa. Garnish with additional mint if desired.