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QUINOA WITH DRIED CRANBERRIES AND TOASTED HAZELNUTS

QUINOA WITH DRIED CRANBERRIES AND TOASTED HAZELNUTS

Made by: Elizabeth-Anne Malischewski

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1 tbsp olive oil

1 small onion

1 cup quinoa, rinsed well in cold water

2 cups broth

1 bay leaf

1 tbsp ground cinnamon

1/2 cup dried cranberries

1/2 tsp salt

1/2 tsp fresh ground pepper

1/2 cup sliced hazelnuts

1 tbsp butter


 

Heat the olive oil in a pan over medium heat. Add onion and cook, stirring occasionally, until slightly soft. Add quinoa and toast the grains, stirring often, until fragrant and slightly browned.

Stir in broth and bring to a boil over high heat, then reduce heat and simmer.

Add bay leave(s) cinnamon, cranberries.

Cook over low heat until all liquid is absorbed, about 15 minutes.

Remove pan from heat and stir in nuts and butter.

Cover and let stand for 5 minutes before serving.

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