Cherry Almond Quinoa

Instructions

• 1. Bring a tad less than 2 cups of water and a pinch of sea salt to a boil.
• 2. Rinse quinoa well in a fine-mesh strainer. Add quinoa to the boiling water.
• 3. Return to a boil and immediately lower heat to a simmer, cover and cook for about 15-20 minutes, or until water is evaporated. Lift the lid at 15 minutes to check on the water level.
• 4. Chop onion and caramelize. To caramelize an onion, in a large skillet, over a med flame, heat 2-3 TBSP of olive oil. When oil is warmed add the chopped onion and a pinch of sea salt. Let it cook for a few minutes until translucent. During the first few minutes, do not stir the onion. When it is translucent, stir the onion and lower the flame. Cover the skillet partially. Leave the cover askew so a little steam can escape and cook it like this for 10 minutes or so. You want the onions to turn a light caramel color and be very sweet. Keep an eye on it and add some more oil or water if necessary to prevent sticking and burning.
• 5. When quinoa is done cooking remove the pot from the heat, fluff it with a fork and let in sit covered for 10 minutes. Pour it in to a bowl and add a few glugs of olive oil.
• 6. Combine all other ingredients in with the quinoa. Season to taste with salt and olive oil. Praise and Enjoy!

• Recipe Type : Breakfasts, Dairy Free, Dinner, Grains, Lunch, Side-dish, Vegetarian