Cranberry Quinoa Pilaf (with almonds)

I've kind of been on a Quinoa kick lately. I find that I like this dish better the next day after it has chilled in the fridge!


Ingredients

• 1 Tbsp. extra-virgin olive oil
• 1 small yellow onion, chopped
• 1 cup uncooked organic Quinoa, rinsed and drained
• 2 cups vegetable broth
• 3/4 cup dried cranberries (or cherries)
• 2/3 cup sliced almonds (or Pine Nuts), toasted

1. Heat olive oil in a medium saucepan over medium-high heat. Add the onion and cook until softened, about 3 minutes. 
2. Add the rinsed and drained quinoa and toast it with the onion, stir constantly for about 1 minute. (see photo below)
3. Stir in the vegetable broth and bring to a boil. Reduce heat to medium- low, cover and simmer for about 10 minutes.
4. Stir in the cranberries (or cherries), cover again and cook until all liquid is absorbed, about 7 minutes.
5. Throw in the toasted almonds (or pine nuts) and serve.

             * Recipe Source: Whole Foods Market

Step #2, toast the quinoa with onion.