Recipe of the Week: Quinoa and Cranberries
After a beautiful day, shared with a fabulous friend, her beautiful baby, my beautiful baby, and a phenomenal yoga DVD (Janet Stone’s Radiant Mother), I needed a meal that would end my day on the perfect note. This meal not only met my needs, but had me so satisfied that eating more would have only taken away from the experience.
- 12 oz fresh cranberries
- 1 cup water
- 1/2 cup organic sugar
Place water and sugar into a medium saucepan. Bring to a boil and add cranberries. Reduce heat when water begins to boil again. After 10 minutes, remove from heat and let stand until cool.
- 1 cup quinoa
- 1 tsp vegetable bullion base (or 1 veggie bullion cube)
- 1 1/2 cup water
- 2 tsp cinnamon
Bring water to a boil, adding quinoa, veggie bullion, and 2 tsp cinnamon. Once water returns to boiling, reduce to simmer. Cook for 15-20 minutes, then fluff with fork. Tip: if you “forget” about the quinoa and it is not fully cooked/burnt, add 1/2 cup water and continue to let simmer.
Serve quinoa immediately, topped with cranberries. For additional wellness, you can also serve on a bed of wilted spinach.
Reflection: Where does quinoa come from?
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