Prep Time: 5 minutes
Cooking Time: 20 minutes
Yields: 4 servings
1 cup - quinoa
1 3/4 cups - vegetable broth
½ cup - carrots, chopped
2-3 - garlic cloves
2 tablespoons - flat leaf parsley, chopped
2 - zest from oranges
2 - oranges, juice
1/2 cup - dried unsweetened cranberries
salt, to taste
Chop carrots and mince garlic.
Combine broth, quinoa, carrots and garlic in a pot. Bring to a boil. Cover and lower heat to a low flame, and cook for 12 minutes or until water is absorbed.
Remove from heat and let stand for 5 minutes.
While quinoa is cooling, chop parsley. Zest and juice oranges. Set aside.
Gently fluff quinoa with a fork and toss in parsley, orange zest, juice to taste, cranberries, olive oil and salt to taste.