Total Time: 42 min.
Prep Time: 10 min.
Cooking Time: 27 min.
Yield: 16 servings, ⅔ cup each
Ingredients:
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
Preparation:
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.
HAPPY THANKSGIVING FROM THE ROBARTS!!
Did you hear about the 3 day cleanse I am hosing after Thanksgiving?
I am excited to eat and be merry. BUT, I am committing to not go NUTS over grandmas cheesecake or extra piles of stuffing. I am heading into the New Year with success!
So .....
I will be hosting a 3 day REFRESH cleanse after Thanksgiving.
All PLANT BASED MEALS
3 DAYS OF DETOX, REFRESH, REBOOT, RECHARGE
