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.

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