Cranberry Almond Quinoa

The Ingredients

1 cup quinoa

2 tbsp canola oil

1 cup vegetable stock

1/4 cup sliced almonds

1/4 cup cranberries

2 scallions, chopped
cumin

A great friend told me she was going to bring a pumpkin soup that was spicy, so I decided to make something that would complement the spicy and sweet flavors of her soup. This is what I chose...

In a pot, pour in canola oil and keep at medium heat. Then, add quinoa. Lightly stir and coat the quinoa with the oil. This should take about 3-5 minutes. When the quinoa is fully coated, add vegetable stock and turn up the heat. The trick is to make sure you keep adding water to prevent the quinoa from burning. It should take around 20 minutes. Since the almonds, scallions, and cranberries don't need to be cooked you can add them at the end. The flavors balances each other out quite well with the sweet and salty. There are multiples textures with the crisp scallions, crunchy almonds, soft quinoa, and sticky cranberries. Full of protein and delicious!