Delicious and easy quinoa cooked pilaf-style with curried onions, tossed with dried cranberries and lemon juice. Quinoa is naturally high in protein and gluten free.

Directions

1. Heat olive oil in a sauté pan over medium heat. Add onions and sauté until translucent. Add garlic, curry, and cumin, and sauté for one minute, until fragrant.

2. Add quinoa, one cup of water, and salt. Bring to a boil, then simmer, covered, for approximately 15 minutes, until all water is absorbed. Keep covered for five more minutes, then fluff grains with a fork.

3. Stir in lemon juice, parsley, and dried cranberries. Serve warm or at room temperature.