Stovetop quinoa with cranberry

Salads & Sides
Written By ANNA Test Kitchen

This recipe for stovetop quinoa, seasoned with the classic Christmas combination of thyme and sage, is especially addictive: fluffy, wholesome and dotted with plumped cranberries.

Ingredients

2 stalks celery, finely diced

1 small yellow onion, finely diced

2 tablespoons extra-virgin olive oil

1 cup quinoa

1⁄8 teaspoon dried thyme

Pinch ground sage

1 3⁄4 cups chicken stock

1⁄2 cup dried cranberries

Sea salt and freshly ground pepper, to taste

Preparation

In medium saucepan, over medium heat, cook celery and onion in olive oil for 1 minute. Increase heat to high, add quinoa and stir until grains of quinoa are lightly toasted. Add herbs and chicken stock and bring to boil. Reduce heat to medium and cover for 10 minutes. Remove from heat, add dried cranberries, cover pan and let rest for 10 minutes. Fluff quinoa and season with salt and pepper. Serves 4.

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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