Quinoa with toasted hazelnuts and dried cranberries
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil |
| 1 | small | Onion; finely chopped |
| 1 | cup | Quinoa; rinsed well in |
| Cold water | ||
| 2 | cups | Chicken stock |
| 1 | Bay leaf | |
| 1 | tablespoon | Cinnamon |
| ½ | cup | Dried cranberries |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Freshly-ground black pepper |
| ½ | cup | Sliced hazelnuts |
| 2 | tablespoons | Butter |
Directions
In a small saucepan, heat the oil for 1 minute before adding the diced onion. Sweat the onion until it wilts, stir in the quinoa and toast the grains for 1 minute before adding the chicken stock. Bring the stock to the boil, lower the heat to a simmer, add the bay leaf, cinnamon, cranberries, salt and pepper and cook for 15 minutes until all the liquid is absorbed.
At the end of the cooking time, stir in the nuts and butter, cover the pan and let sit for 5 minutes before serving. This recipe yields ?? servings.
Recipe Source: MICHAEL’S PLACE with Michael Lomonaco From the TV FOOD NETWORK - (Show # ML-1A24 broadcast 01-01-1998) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
~or- MAD-SQUAD@...
04-12-1998
Recipe by: Michael Lomonaco
Converted by MM_Buster v2.0l.