Ashley Lorraine Dennis

Serves: 16 servings, ⅔ cup each

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Ingredients

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• 2 Tbsp. olive oil

• 1 medium onion, chopped

• 2 cloves garlic, finely chopped

• 8 medium celery stalks, chopped (about 4 cups)

• 2 medium green apples, with peel (about 2 cups)

• 4 cups low-sodium organic vegetable broth

• 2 cups dry quinoa, rinsed

• 1 tsp. sea salt

• 1 tsp. ground cumin

• ½ tsp. ground black pepper

• ½ cup dried cranberries

• ½ cup chopped fresh cilantro

• ½ cup pine nuts

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Instructions

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1. Heat oil in medium saucepan over medium-high heat.

2. Add onion and garlic; cook, stirring occasionally, for 2 minutes, or until fragrant.

3. Add celery and apple; cook, stirring frequently, for 8 to 10 minutes, or until tender.

4. Add broth, quinoa, salt, cumin, and pepper. Bring to a boil. Reduce heat to medium-low; cook, covered, for 15 minutes, or until most of liquid is absorbed. Remove from heat.

5. Add cranberries. Cover and let stand for 5 minutes.

6. Add cilantro and pine nuts; fluff with fork and serve.