Quinoa and Cranberry Pilaf

High protein quinoa cooked in seasoned chicken broth makes for a satisfying side dish or main course. This is a great weekday supper dish, paired with salad and some whole wheat bread. Garnishing the pilaf with extra cranberries, almonds, and cilantro dresses it up into a nice side dish for Thanksgiving or other occasion.

• 3 tablespoons butter
• 3/4 cups chopped white onion
• 1/2 teaspoon cinnamon
• 1/2 teaspoon cumin
• 3 cups chicken broth
• 1 1/2 cups uncooked quinoa
• 3/4 cup dried cranberries or golden raisins
• 1/2 cup sliced almonds, toasted
• 4 tablespoons chopped cilantro
• Salt and freshly ground pepper

1. Melt the butter in a 2-quart saucepan over medium heat. Saute the chopped onion in the butter until soft and golden.
   
   
2. Add the cinnamon and the cumin and stir briefly.
   
   
3. Add the chicken broth and bring to a boil. Add the quinoa, stirring, and bring the liquid back to a boil. Lower the heat and cover. Let the qunioa cook, simmering, for 15 to 20 minutes, or until the quinoa has absorbed most of the water.
   
   
4. Add the cranberries and cook 5 minutes more.
   
   
5. Remove from heat and stir in the almonds and the chopped cilantro. Season with salt and pepper if desired. Serve warm or add room temperature.

Serves 4

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