Gluten-Free Cranberry & Candied Walnut Quinoa

Gluten-free Cranberry & Candied Walnut  Quinoa
Servings: 6

 

½ cup   Dried Cranberries, steeped
2 ½ cups   Organic Chicken broth, divided
1 TBSP   Olive Oil
½ cup (or 1 small)   Onion, chopped
1 tsp.   Sea salt
1 TBSP   Garlic Minced
¼ tsp.   Fresh Ground Pepper
1 ¼ cups    Quinoa
½ cup – ¾ cup   Walnuts chopped & candied (optional)  

2 Tbsp Fresh basil, chopped

Steep the cranberries: Bring cranberries and 1/2 cup chicken broth to a boil in a small saucepan over medium-high heat.  Remove from heat and allow too steep until cranberries are plump, about 10-12 minutes, and set aside.

3 Tbsp  Clarified Butter
¼ cup   Maple Syrup
½ cup   Chopped Walnuts

1. Place 3 TBSP Clarified Butter and ¼ cup Maple Syrup in a skillet on high heat and mix till dissolved.  Turn down heat a little and add chopped walnuts.  Stir on medium-high heat for 2-3 minutes till coated well.  BE CAREFUL: Maple Syrup will be hot and cause immediate burns!!
2. Remove from skillet and place candied almonds on an empty plate to dry.
3. Mix in with Quinoa recipe above to add sweetness to your dish.

Heat oil in a medium saucepan over medium-high heat. Add the onions and cook until translucent,  about 5 minutes. Add garlic and cook until golden, about 2 minutes. Add the remaining 2 cups organic broth, salt, and pepper and bring to a boil. Immediately stir in the quinoa, cover with foil or lid and remove from heat. Let the quinoa stand 5 minutes. Remove cover and use a fork to separate and fluff the Quinoa.

Stir in the candied chopped  walnuts, plumped cranberries, and basil

1) Don't want sweetness added to your dish, just use sliced walnuts. 2)  2:1 water to grain ratio