I’ve been on a bit of a quinoa kick however after making a double recipe of my quinoa salad a few weeks ago – which lasted over a week – I knew it was time to switch things up! I was inspired by the recipe on the back of my quinoa bag from SAMs club and made a few tweeks to make it my own – and it turned out delicious!!!
I love when I can do an entire dish in one pot! And this is no exception.
I started by toasting 1/2 cup slivered almonds over medium heat until golden.
- Step 1: Toast the almonds until golden brown
Next I added 1 cup of quinoa and roasted about 5 minutes. While this was roasting I boiled 1 1/2 cups of water in the microwave
Step 2: Toast almonds and quinoa
- Toasted almonds and quinoa
Once the quinoa and almonds are toasted add the boiling water along with 1/2 cup of dried cranberries, a dash of sea salt and 1 tsp of cinnamon
Step 3: Add boiling water and remaining ingredients
- Toasted almond and cranberry quinoa
Bring all contents to a boil and simmer covered until all water is absorbed, about 10-12 minutes
Step 4: Cook until all liquid is absorbed
Serve alongside your favorite meals – my pick – grilled chicken tenders and grilled summer vegetables (squash, zucchini and onions)
This smelled amazing while cooking and tasted even better! Excited for the leftovers!!!
These leftovers were great cold added to some salmon and grilled veggies and as a topping on a salad.
21-day fix approved! Talk about a loaded salad…spinach, grilled chicken, grape tomatoes, snap peas, peppers, avocado and blueberries to avoid a dressing with some leftover toasted almond and cranberry quinoa salad for a little twist! Best part was everything was all prepped in my fridge so it took about 3 minutes to pull together!! 2 Greens, 1 red, 1/3 purple, 1/3 yellow, 1 blue
Ingredients: (4-6 servings)
1 cup quinoa
1/2 cup slivered almonds
1 1/2 cups boiling water
Dash of sea salt
1 tsp cinnamon
1/2 cup dried cranberries
Over medium heat, stir and toast the slivered almonds until golden. Add the quinoa and toast a few more minutes until quinoa begins to darken. Add remaining ingredients, bring to boil, covered, then reduce heat to simmer for 10-12 minutes. Remove from heat and allow to sit for 5 minutes. Fluff with fork and serve!
NOTE: We enjoyed the leftovers the next day and left them cold – I may have actually liked that better!!!
If you’re interested in learning more about clean eating, join one of my upcoming accountability and support groups!!
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