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Part side dish, part salad— definitely delicious!
1 teaspoon oil
1 and 1/2 cups quinoa
1 large onion, finely diced
3 cloves garlic, minced or 3 cubes Gefen Frozen Garlic
2 and 3/4 cups water
salt, to taste
pepper, to taste
1/2 cup Gefen Sweetened Dried Cranberries (or sugar-free dried cranberries)
4 ounces (100 grams) roasted slivered almonds
3-4 tablespoons chopped dill
Heat the oil in a pot and sauté the onion and garlic until golden.
Add water and bring to a boil. Add the quinoa, bring to a boil again, and then lower the fire.
Cook twenty minutes on a low flame. Turn off the flame and let the pot stand, covered, for ten minutes.
Transfer quinoa to a serving dish, and add the dill. Sprinkle the almonds and dried cranberries on top. Serve warm or at room temperature.
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This is a WONDERFUL recipe! I have made it a few times and it is a real hit with everyone. NEVER have enough of it!! SO easy to make too!! The almonds give it a nice crunch and the dried cranberries make it deliciously sweet! A real winner!!