Learn how to make a yummy Quinoa Pilaf with caramelized onions, cherries, cranberries and walnuts:
Recipe by Katie Cavuto Boyle
Serves 8
Ingredients:
· 2 tablespoon extra virgin olive oil
· 1 medium yellow onion, sliced
· 2 cup uncooked quinoa, rinsed and drained
· 4 cups low-sodium vegetable broth
· 1/2 cup dried cherries
· ½ cup dried cranberries
· 2/3 cup crushed walnuts, toasted
· 2 tbsp parsley, chopped
Directions:
Heat oil in a medium sized sauce pot over medium heat. Add onions with a pinch of salt and cook, stirring often, for 5-10 minutes or until soft and caramelized. Add quinoa and toast, stirring constantly, for 30 seconds. Stir in broth and bring to a boil then reduce heat to low, cover and simmer for 10 minutes. Stir in cranberries, cover again and continue to cook until liquid is completely absorbed and quinoa is tender, 5-10 minutes more. Toss with walnuts and parsley and serve.
