Cranberry Leek Quinoa

This Cranberry Leek Quinoa is a delightful and nutritious dish that combines the earthy flavors of quinoa with the sweetness of dried cranberries and the savory goodness of leeks. Topped with crunchy almonds and a drizzle of balsamic vinegar, its a perfect light and flavorful meal to lighten up your seasonal eats.

Ingredients:

• 1 cup quinoa
• 2 cups vegetable broth
• 1 cup dried cranberries
• 1 leek, thinly sliced
• 1/2 cup chopped almonds
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

Use cold water to rinse the quinoa

Put the quinoa and vegetable broth in a medium saucepan

Once it starts to boil, lower the heat, cover, and let it cook for 15 minutes, or until the quinoa is done and the liquid is absorbed

Warm up the olive oil in a big pan over medium-low heat

When you add the leeks, cook them until they get soft

Balsamic vinegar, chopped almonds, cooked quinoa, and cranberries should all be added to the pan

Mix things together well

Add pepper and salt to taste

Add five more minutes of cooking time to let the flavors mix

Before serving, sprinkle with fresh parsley

Enjoy while still warm