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Ingredients:

• 1 cup quinoa
• ½ cup sliced blanched almonds
• 1 veggie bouillon cube
• 1½ cups boiling water
• ½ tsp salt
• 1 cinnamon stick
• 1 bay leaf
• ½ cup dried cranberries

Instructions

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

By Julie Lanford MPH, RD, CSO, LDN

Nutrition Facts

Per 1 cup of salad: Approx. 302 calories, 36 gm protein, 44 gm carb, 10 gm fat, 4 gm fiber, and 242 mg sodium.