QUINOA WITH TOASTED ALMONDS & CRANBERRIES

By gammy

GLUTEN FREE GRAIN (RINSE BEFORE COOKING TO REMOVE CHEMICAL COMPOUND SAPONIN FROM THE OUTER COAT AND RID OF BITTERNESS).
QUINOA HAS 14 - 15% PROTEIN
9 AMINO ACIDS
DIETARY FIBER, PHOSPHORUS, MAGNESIUM AND IRON.

Ingredients

• 1 CUP QUINOA
• 1/2 CUP SLICED BLANCHED ALMONDS
• 1 CUBE BROTH STOCK
• 1-1/2 CUPS BOILING WATER
• 1/2 TEASPOON SALT
• 1 CINNAMON STICK
• 1 BAY LEAF
• 1/2 CUP DRIED CRANBERRIES

Preparation

Step 1

OVER MEDIUM HEAT, STIR AND TOAST THE SLIVERED ALMONDS UNTIL GOLDEN BROWN. ADD QUINOA AND TOAST A FEW MORE MINUTES UNTIL QUINOA BEGINS TO DARKEN.
TRANSFER THE TOASTED QUINOA AND ALMONDS TO A 2-QUART SAUCEPAN AND ADD THE REMAINING INGREDIENTS. BRING TO A BOIL, COVERED, THEN REDUCE THE HEAT TO SIMMER FOR 20 MINUTES.
REMOVE FROM HEAT AND ALLOW TO SIT FOR 5 MINUTES. FLUFF GENTLY WITH A FORK AND SERVE