Credit: hot for food
quinoa, rinsed in a sieve under water for approximately 30 seconds and drained thoroughly
low-sodium vegetable stock
leek, finely chopped
celery, finely chopped
shallot, finely chopped
sage, finely chopped
rosemary, finely chopped
ground black pepper
parsley, finely chopped
In a pot, place the quinoa with low-sodium vegetable stock and sea salt and allow the mixture to boil.
Once the mixture starts boiling, stir in the apple and cover with lid. Lower the heat to low and cook for 10 minutes, Once the liquid has been absorbed, remove the pot from the heat and stir in fresh thyme and 2 tablespoons of olive oil.
While the quinoa is cooking, in a pan over medium heat warm 1 tablespoon of olive oil and saute the leek, celery and shallot until soft (4 minutes).
Stir in the garlic, sage, rosemary, nutmeg, sea salt and ground black pepper and leave for 2 minutes. Check on the heat and reduce to ensure that the garlic does not get burnt. Then add a 1/2 cup of low-sodium vegetable stock and allow the mixture to simmer, stirring occasionally (5 minutes).
Fold in dried cranberries and parsley and cook for 2 more minutes. Combine with the quinoa and apple mixture and serve warm.