Vegetarian Quinoa Recipe

Ingredients:

• 1 cup quinoa
• 1/2 cup sliced blanched almonds
• 1 veggie cube
• 1 1/2 cups boiling water
• 1/2 tsp salt
• 1 cinnamon stick
• 1 bay leaf
• 1/2 cup dried cranberries

Directions

1. Soak the quinoa 1/2 - 1 hour in cold water
2. Rinse very thoroughly in water several times. For each rinse, pour off most of the water and finish draining through a large fine mesh strainer
3. Shake dry in the strainer
4. On medium heat, stir and toast the sliced almonds until golden
5. Remove from pan
6. Stir and toast the quinoa until dry and turning color
7. Transfer toasted quinoa, toasted almonds, and cranberries to 2 qt saucepan
8. Add boiling water, veggie cube, salt, bay leaf and cinnamon stick
9. Bring back to boil
10. Cover, turn the heat to simmer, cook for 20 minutes
11. Remove from heat and allow to sit five minutes with lid on
12. Fluff gently with a fork and serve.

Quinoa Tips:

Quinoa is native to the Andes, where it has been a staple food for 6000 years. Quinoa is light, easily digested, and has the most complete nutrition, and highest protein content of any grain! Technically, quinoa isn't a grain, but certainly acts like one.

• Quinoa has high oil content, so should be stored in the fridge or freezer to avoid becoming rancid
• A tight fitting lid is essential for even cooking
• Quinoa is coated with saponin, which will give it a bitter taste unless you wash it very thoroughly - those tiny flaky bits in the rinse water are the saponin
• Because of it's high protein content, quinoa is a satisfying meal with beans or nuts and veggies added (see recipes below)