I was initially introduced to this dish by a friend who is no longer in this realm. We got together at least once a month with Mom and another woman to play Bid Whist, then partake in a meal. Marilyn prepared a couscous dish with east African notes using currants and cashews perfectly paired with chicken. I enjoyed the dish so greatly I improvised and came up with an equally satisfying result that is far more economical. Cranberry Quinoa is a great vegan side dish that is lightning quick to prepare, good for the holidays, in addition everyone will enjoy.
- 1.5 Cup Organic Quinoa
- 3 Cups Water
- 1 Not Chikn Bouillon Cube
- 1/4 Cup Organic Dried Cranberries or Currants
- 1/4 Cup Organic Roasted Peanuts or Cashews (Unsalted)
- 1 Tablespoon Olive Oil
- 1 Large Garlic Clove
- 1 teaspoon Garam Masala
- 1 teaspoon Seasoning Salt
- 1 teaspoon Marjoram
Toast quinoa in a saucepan on high heat for a few minutes until browned. Stir frequently to prevent burning. Add stock, olive oil, garlic, seasonings and bring to a boil. Cover and reduce the heat to low cooking until all the moisture has evaporated. Add cranberries and peanuts and stir to incorporate thoroughly. Serve Cranberry Quinoa with a Rack of Lamb or a Simple Pan Seared Salmon everyone will be thankful for. Simple pleasures matter.