Our Table: Quinoa with Apples, Cranberries & Almonds

I absolutely love quinoa!  It is  superfood and so versatile.  You can serve it so many different ways, and this is one of my new favorites.  I recently bought The Quintessential Quinoa Cookbook and modified one of the recipes to make this new favorite.

Here’s what you’ll need:

2 tbsp EVOO

1.5 cups quinoa

1 shallot, diced

1 tsp dried thyme

2 cups vegetable broth

1/4 cup of slivered almonds

2 tbsp EVOO

3 tbsp balsamic vinegar

1 tsp minced garlic

1 shallot, minced

1 tart apple

1/2 cup dried cranberries

1.  Heat 2 tbsp EVOO in a large saucepan over moderate heat.  Add diced shallot and thyme and cook for 5 minutes over low heat and stir frequently.  Add quinoa and toast for 2-3 minutes.  Add vegetable broth and salt to taste.  Bring to a simmer and reduce heat to low.  Cover quinoa and cook for 25 minutes. Image

2. While quinoa is cooking, preheat oven to 350 degrees.  Toast almonds for 5 minutes and allow to cool.

3. In a large bowl, mix 2 tbsp EVOO, balsamic vinegar, minced shallot and minced garlic.  Season to taste with salt and pepper.

4. Chop apple and cranberries in to bite-sized pieces. Image

5.  Combine quinoa, apple, cranberries, almonds and dressing. Image

I have made this recipe with goat cheese as well.  If desired, add 1/2 cup of crumbled goat cheese.

Enjoy!

-Frances Ellison

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