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