Quinoa is a delicious and versatile grain that stands in nicely for rice or pasta, and it has a ton of protein.
2 tablespoons oil
1/2 yellow onion, diced
1 teaspoon ginger, grated
1 jalapeno, minced (remove some or all of the seeds if spicy is not your thing)
2 cups vegetable stock
1 teaspoon ground cumin
1/2 teaspoon ground cardamom
1/2 teaspoon ground coriander
1 cup uncooked quinoa; any color will do
2/3 cup dried cranberries
1/4 cup chopped fresh cilantro for garnish
1/4 cup pine nuts, toasted preferably, for garnish
sea salt and freshly ground black pepper to taste
Heat the oil in a large pot over medium heat.
Add the onion to the pot and sauté until the onion is translucent. Next, stir in the ginger and jalapeno, and cook for another 2 to 3 minutes.
Finally, stir in the vegetable stock, cumin, cardamom, coriander, quinoa, and cranberries.
Bring the quinoa to a boil, place a lid on the pot and lower the heat to a simmer—Cook for about 15 minutes, just until the liquid is absorbed.
Remove the pot from the heat. Fluff the quinoa with a fork and season to taste with salt and freshly ground black pepper.
Garnish with pine nuts and cilantro, and it's ready to serve!
Refrigerate any leftovers and enjoy within 3 to 5 days.
