1 Tbsp extra-virgin olive oil
1/2 cup chopped shallots
1 large clove garlic, finely chopped
1 cup water
1 cup apple juice
1 cup ivory quinoa, rinsed
1 1/2 tsp GF chicken flavor bouillon
1/2 tsp ground cumin
1/3 cup chopped dried cherries or cranberries or currants
1 tsp fresh lemon juice
1/3 cup coarsely chopped fresh cilantro
1/4 cup pine nuts, toasted
salt and pepper to taste
Heat oil in medium saucepan over medium-high heat. Add shallots and garlic; cook, stirring occasionally, for 2 minutes or until fragrant. Stir in water, apple juice, quinoa, bouillon and cumin. Bring to a boil, reduce heat to medium-low, cover and cook 15 minutes or until most liquid is absorbed.
Remove from heat and stir in dried cherries and lemon juice. Cover and let stand for 5 minutes.
Add cilantro and pine nuts; fluff with fork and serve. Season with salt and pepper.
This recipe is also linked to...
Everyday Sisters' Sharing Sundays: Nuts