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.
Pairs Well With
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.