Quinoa with Cranberries

We were traveling over the summer and had the BEST Quinoa with cranberry salad. So I found this William Sonoma recipe and tweaked it a bit and it's so yum!

Served this as a side dish to Salmon and broccoli

Quinoa with Dried Cranberries and pecans

(I toasted the pecans on the stovetop and used chicken stock not water)

Quinoa, a tiny, nutritious seed native to the Andes, is high in protein and loaded with niacin, iron, phosphorus and potassium. The cooked seeds are crunchy and nutty, the perfect background for dried fruits and toasted nuts.

Ingredients:

• 1/4 cup coarsely chopped pecans (or any nut)
• 1 Tbs. extra-virgin olive oil 
• 1 cup quinoa, rinsed thoroughly in a sieve and drained well 
• 1 garlic clove, minced 
• 2 cups chicken stock unsalted
• 1/2 tsp. kosher salt 
• 2 Tbs. dried cranberries, coarsely chopped 

Directions:

Pan roast the nuts - set aside.

Meanwhile, in a large, deep fry pan over medium-high heat, warm the olive oil until a quinoa seed dropped into it sizzles upon contact. Add the quinoa and cook, stirring, until the seeds are separate and golden, about 5 minutes. Add the garlic and cook for 1 minute until fragrant. Add the stock  and salt. Bring to a boil, reduce the heat to medium, cover and cook until the liquid is absorbed, 15 to 18 minutes. Uncover and continue to cook until any excess moisture is cooked off, about 1 minute.
Spoon the quinoa into a warmed serving dish. Top with the toasted pecans and cranberries, and serve. Serves 4.