I love quinoa. And I love anything I can cook in the Crock-Pot. So this recipe, from A Year of Slow Cooking, is a match made in food heaven. [In the future, though, I think I'll make this sans tomatoes. I don't think they added anything to the dish.]
Ingredients:
1 1/2 cups quinoa
3 cups vegetable stock
1 T olive oil
1/2 t cinnamon
1/4 cup sliced almonds
1/3 cup dried, unsweetened cranberries
Handful of baby spinach
1 cup baby tomatoes, halved or quartered depending on size
1/2 block feta cheese, crumbled
Directions:
1. Dump quinoa into the crockpot. [Some quinoa needs to be washed before use, so be mindful of this.] Add 1 tablespoon of olive oil, and mix it around. Add vegetable stock and cinnamon. Stir in almonds and cranberries.
2. Cover and cook on low for 4-6 hours or on high for 2-4. The quinoa is done when you can fluff The liquid should be pretty well absorbed and quinoa should be kind of "fluffy."
3. Fluff the quinoa with a fork and add baby tomatoes [or not] and feta cheese. Stir gingerly to mix. Add a handful of baby spinach to the top, and close the lid. Cook on high for another 20 minutes.
4. Stir again to distribute the spinach and serve.
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