Ingredients: (serves 4)
•1 cup dry red or white quinoa
•1 medium apple, diced
•1 cinnamon stick
•3/4 cup orange juice
•1 cup water
•1/3 cup dried cranberries
•1/3 cup pepitas (pumpkin seeds)
•salt to taste
To Prepare: I personally prefer to use red quinoa more than white because I think it’s a bit nuttier and chewier, but you are more than welcome to use whatever you prefer. Rinse the quinoa over a fine mesh strainer to make sure all the bitter residue is removed.
Add the quinoa, apple, and cinnamon stick to a sauce pan over medium-high heat.
Pour the orange juice and water in, and stir to combine.
Cook covered for 20-25 minutes, or until the moisture is absorbed and the quinoa is tender. You might want to remove the lid in the last 5 minutes or so to cook the rest of the moisture out.
Remove the cinnamon stick, and add the dried cranberries and pepitas.
Add salt to taste.
From The Front Burner (http://www.thefrontburnerblog.com/2010/11/apple-cinnamon-cranberry-quinoa.html)