Ingredients
- 2 Tbsp. Extra Virgin olive oil
- 3/4 Cup onions - chopped finely
- 1 Cup quinoa
- 2 Cups chicken broth or vegetable broth or water
- 2 Cups spinach leaves-cut into 3/4” pieces
- 1/2 Cup pecans - toasted in the oven
- 1/4 Cup dried cranberries
- To taste salt and black pepper
Preparation
- Heat a heavy bottomed saucepan on medium high heat. Add the olive oil and onions. Cook, while stirring, for about 3 minutes or until the onions turn a very light golden. Add the quinoa and cook for about 1 minute stirring to coat with the oil and onions. Add the broth, season to taste, cover and bring to a boil. When boiling, turn down to a very slow simmer and leaving the lid on, cook for 20 minutes. When done, stir in the spinach and stir to wilt. Gently stir in the pecans and cranberries. Serve and enjoy!
Lincoln Culinary Institute’s Website: www.lincolnculinary.com
