savory quinoa with toasted almonds and dried cranberries :: by radish*rose

savory quinoa with toasted almonds and dried cranberries

I was pretty thrilled with myself for figuring out how to make plain quinoa. But then I tried this recipe from my good friend Melissa at Fun Fit Chic and I realized there is so much more you can do with it! You probably know quinoa is a superfood containing complete proteins, but did you know just one-half cup of quinoa has 14 g protein and 6 g fiber? So if you’re trying to eat fewer animal products, it’s a great way to get plant-based protein while thinking you are eating a fluffy bowl of carbs. Teehee. I love that.

savory quinoa with toasted almonds and dried cranberries
Prep time
Cook time
Total time
Equipment: Pot with lid.
Serves: 4
  • 1 T. extra-virgin olive oil
  • 1 small red onion, chopped
  • 1 c. uncooked quinoa, well-rinsed and drained
  • 2 c. low-sodium vegetable broth
  • ¼ to ½ tsp. salt
  • ½ to ⅔ c. dried cranberries (or golden raisins for less added sugar)
  • ½ to ⅔ c. sliced almonds, toasted
  • Optional: Sliced green onions, for garnish
  1. Heat oil in a medium pot over medium high heat.
  2. Add onions and cook, stirring often, until just softened, 2 to 3 minutes.
  3. Add quinoa and toast, stirring constantly, for 1 minute.
  4. Stir in broth and salt and bring to a boil, then reduce heat to medium low, cover and simmer for 10 minutes.
  5. Stir in cranberries, cover again and continue to cook until liquid is completely absorbed and quinoa is tender, 8 to 10 minutes more.
  6. Toss with almonds and serve. Enjoy!
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This is a radish*rose recipe adapted from the source(s) named above.  All images & content are copyright protected. All rights reserved. Please do not use my images without prior permission. If you want to republish a recipe, please credit radish*rose and link back to the recipe. 

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