Author Notes
This is my go to pot luck offering. It is a hearty side dish, tasty and a good way to introduce people to quinoa, if they have never tried it before. I usually make at least a double batch (leftovers keep very well, just keep the almonds separate), and if I am cooking for any vegetarians, I simply sub the chicken broth for vegetable broth. The original recipe came from the back of my 10-lb Costco bag of quinoa, so long ago, I do not remember the brand. I've made tweaks over the years and basically cook it from memory now, although I'm sure I still have the recipe clipping stashed somewhere... It's a great combination of sweet (from the cranberries), savory (do NOT omit the bay leaf!) and gentle spice (cinnamon). I've inspired many quinoa-newbies with this one! —TheFritschKitchen
Continue After Advertisement
Ingredients
-
1/2 cup
slivered almonds
-
1
cinnamon stick, about 3 inches long
-
1
bay leaf
-
1 cup
uncooked quinoa
-
1/2 cup
dried cranberries
-
1 3/4 cups
chicken broth
Directions
-
Heat a medium sauce pan over medium high heat. Add almonds and toss a few times, until they are toasted and smell fragrant. Remove from pan and set aside (if a few remain in the pan, that is ok)
-
Return pan to heat and add cinnamon stick and bay leaf, allow to toast for about 1 minute. Add quinoa and toast as well, about 4-5 minutes. There will be popping sounds and a lovely, toasty fragrance will fill the air.
-
Add cranberries and chicken broth, carefully! Chicken broth will sputter and hiss as it hits the hot pan. Stir well and bring mixture to a boil. Cover, reduce to simmer, 20 minutes.
-
Turn off heat and keep covered. Let sit for about 5 minutes. Fluff with fork and add salt, as necessary (depending on broth used, you may not need much, if any, salt).
Top with toasted almonds and enjoy!
See what other Food52ers are saying.