1 cup quinoa, rinsed
2 cups vegetable or chicken broth
1 onion, chopped
2 cloves garlic, minced
1 large carrot, diced 2 stalks celery, diced
2 tablespoons virgin coconut oil OR organic butter
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon rosemary
1 tablespoon parsley
1/4 cup unsalted pumpkin seeds (also called pepitas)
1/3 cup dried cranberries (preferably unsweetened)
Heat oil or butter over medium-low heat in a large pot. Add onion, garlic, carrot, and celery and sauté until onion is translucent (about 10 minutes). When the vegetables have been cooked, add in the quinoa, broth, salt, pepper, and rosemary. Bring the mixture to a boil, cover with a lid, and reduce heat to a low simmer. After 15-20 minutes, the quinoa should have absorbed all the broth. Transfer the mixture to a large bowl and toss in the cranberries, parsley and pumpkin seeds and serve hot. Alternative Crockpot Method: Place all ingredients except cranberries, pumpkin seeds, and parsley in a crockpot and cook on low for 4 to 6 hours.
