Quinoa With Toasted Almonds & Dried Cranberries

Quick, Easy, Healthy, Low Fat, GF Quinoa Casserole Recipe

Quinoa Almond Cranberry Stovetop Casserole

Quinoa Almond Cranberry Recipe: Delicious by itself, goes well with Crockpot Chickpea Curry, or Easy Vegetable Curry.

Even though quinoa has more fat than most grains, and almonds have fat, there's just a dab of oil, making this is a healthy, low fat, gluten free recipe.

But not boring! Quinoa has loads of flavor, and the veggie cube, cinnamon & bay leaf, almonds & cranberries add even more.

Total Prep And Cook Time: 30 minutes

Yield: 4 - 6 Servings

Nutrition Data, 62g Serving: 253 cal, 34g carb, 10g fat, 300mg sodium, 5g fiber, 9g protein, low Cholesterol. Estimated glycemic load 18

Ingredients:

1 cup quinoa
1/2 cup slivered blanched almonds
1 tsp vegetable oil
1 1/2 cups boiling water
1 vegan vegetable bouillon cube
1/2 tsp salt
1 cinnamon stick
1 bay leaf
1/2 cup dried cranberries

Directions:

Soak the quinoa 15 minutes in cold water
Stir the quinoa with your hand, pour off most of the water and drain through a fine mesh strainer
Shake dry in the strainer, then set the strainer over a bowl or pitcher
Heat a wide bottomed pan on medium heat and add the oil
Stir and toast the sliced almonds until golden, then remove from pan
Add the quinoa. Stir and toast until dry and turning color
Add boiling water, veggie cube, salt, bay leaf and cinnamon stick, and dried cranberries
Bring back to boil, cover, turn the heat to simmer, cook for 10 minutes or until all the water is absorbed
Remove from heat and allow to sit five minutes with the lid on
Fluff gently with a fork and serve

Cooking Tips: This quinoa stove top casserole cooks quickly because the almonds and quinoa are roasted, and then boiling water is added. The quinoa should be drained well before roasting.