• Cooking Time: 30–35 (inc toast & boil)
  • Servings: 4-5
  • Preparation Time: 20


QUINOA [KEEN-wah] - This ancient seed was a staple of the Incas. It cooks quickly and has a mild flavor and a delightful, slightly crunchy, texture. It has a lot of the amino acid lysine, so it provides a more complete protein than many other cereal grains. It comes in different colors, ranging from a pale yellow to red to black. Rinse quinoa before using to remove its bitter natural coating.

Note - the amount of the ingredients in the original recipe yields a "Cooking for crowds" number of servings, 15–20. If you instead use the amounts in the parentheses, the yield is a more family friendly 4–5 servings.


  • 4 cups (1 cup) red quinoa
  • 8 cups (2 cups) vegetable stock
  • 1½ cups (⅓ cup) dried cranberries
  • 1½ cups (⅓ cup) raisins
  • 1½ cups (⅓ cup) almonds, toasted, slivered
  • 1½ cups (⅓ cup) salted sunflower seeds
  • 2 tbsp (1½ tsp) fresh thyme leaves


  • Put quinoa on sheet tray.
  • Place in 350° F convection oven for 15 minutes.
  • Remove and let cool.
  • Bring 8 cups (2 cups for home version) of vegetable broth to boil.
  • Add quinoa; cook 15–20 minutes or when white "tail" shows on grains.
  • Test for doneness.
  • (Some people like crunchier, others softer quinoa).
  • When satisfied with texture, drain and cool on sheet tray.
  • In large mixing bowl combine quinoa, cranberries, raisins, almonds, sunflower seeds, and thyme.
  • Mix thoroughly and serve.

Author Credit: Chris Gearin

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