Healthy Quinoa with toasted Almonds and Dried Cranberries.

Quinoa with Toasted Almonds & Dried Cranberries Casserole

4 – 6 Servings: 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.

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:

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 and add the oil
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 and cinnamon stick, and dried cranberries
8. Bring back to boil, cover, turn the heat to simmer, cook for 10 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

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