Ingredients
Ingredients:
2 Tbsp. olive oil
1 medium onion, chopped
2 cloves garlic, finely chopped
8 medium celery stalks, chopped (about 4 cups)
2 medium green apples, with peel (about 2 cups)
4 cups low-sodium organic vegetable broth
2 cups dry quinoa, rinsed
1 tsp. sea salt
1 tsp. ground cumin
½ tsp. ground black pepper
½ cup dried cranberries
½ cup chopped fresh cilantro
½ cup pine nuts
Preparation
Preparation: 1.Heat oil in medium saucepan over medium-high heat. 2. Add onion and garlic; cook, stirring occasionally, for 2 minutes, or until fragrant. 3. Add celery and apple; cook, stirring frequently, for 8 to 10 minutes, or until tender. 4. Add broth, quinoa, salt, cumin, and pepper. Bring to a boil. Reduce heat to medium-low; cook, covered, for 15 minutes, or until most of liquid is absorbed. Remove from heat. 5. Add cranberries. Cover and let stand for 5 minutes. 6. Add cilantro and pine nuts; fluff with fork and serve.
