Quinoa With Toasted Hazelnuts And Dried Cranberries
Serves: 2
Jadyn Kohler
1 January 1970
Based on User reviews:
54
Spice
47
Sweetness
49
Sourness
40
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 tbsp
Olive Oil1 small
Onion (finely chopped)2 cups
Chicken Stock1
Bay Leaf1 tbsp
Cinnamon1 cup
Dried Cranberry1 tsp
Salt1 tsp
Pepper2 tbsps
ButterDirections:
1
In a small saucepan, heat the oil for 1 minute before adding the diced onion
2
Sweat the onion until it wilts, stir in the quinoa and toast the grains for 1 minute before adding the chicken stock
3
Bring the stock to the boil, lower the heat to a simmer, add the bay leaf, cinnamon, cranberries, salt and pepper and cook for 15 minutes until all the liquid is absorbed
4
At the end of the cooking time, stir in the nuts and butter, cover the pan and let sit for 5 minutes before serving