Mint Quinoa with Toasted Cashews and Dried Cranberries
 QUINOA
It may be new to you, but quinoa, native to the Andes, has been cultivated for over 5,000 years! Although it has many of the qualities of whole grains, it is actually the seed of a leafy plant. It has tons of protein, iron, potassium, riboflavin, and B vitamins, and can be substitute for many other grains.Serves 4–6
Ingredients
1 cup quinoa
2 cups chicken or vegetable stock
1/3 cup cashew pieces, lightly toasted
1/3 cup dried cranberries
1 cup fresh mint leaves, minced
Method
- In a strainer with small holes, rinse the quinoa thoroughly.
- Combine the quinoa and stock in a pot and bring to a boil; lower the heat, cover, and simmer until all the liquid is absorbed (approx. 15 minutes).
- While the quinoa is cooking, wash and cut the mint leaves and lightly toast the cashews by placing them in a single layer on a tray in the toaster oven.
- When the quinoa is finished cooking, gently stir in the mint, toasted cashews, and dried cranberries.
- Cover and let sit for 5 minutes so that the flavors can mingle.
- Serve immediately or refrigerate and re-warm.
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