Stovetop quinoa with cranberry
Recipe & Food Styling ANNA Magazine, Photography Jerry Grajewski
This recipe for stovetop quinoa, seasoned with the classic Christmas combination of thyme and sage, is especially addictive: fluffy, wholesome and dotted with plumped cranberries.
Ingredients
2 stalks celery, finely diced
1 small yellow onion, finely diced
2 tablespoons extra-virgin olive oil
1 cup quinoa
1⁄8 teaspoon dried thyme
Pinch ground sage
1 3⁄4 cups chicken stock
1⁄2 cup dried cranberries
Sea salt and freshly ground pepper, to taste
Preparation
In medium saucepan, over medium heat, cook celery and onion in olive oil for 1 minute. Increase heat to high, add quinoa and stir until grains of quinoa are lightly toasted. Add herbs and chicken stock and bring to boil. Reduce heat to medium and cover for 10 minutes. Remove from heat, add dried cranberries, cover pan and let rest for 10 minutes. Fluff quinoa and season with salt and pepper. Serves 4.
