Christmas Quinoa with hazelnuts, apple and cranberries

Rinse quinoa under cold water until water runs clear.

Toast hazelnuts in a dry skillet over medium heat until fragrant, about 5-7 minutes.

Chop onion and celery finely.

Heat olive oil in a large pot over medium heat.

Add onion and celery; sauté until softened, about 5 minutes.

Stir in quinoa and cook for 2-3 minutes to lightly toast.

Pour in vegetable broth and bring to a boil.

Reduce heat to low, cover, and simmer for 15 minutes until quinoa is fluffy.

Meanwhile, chop apple into small cubes.

Once quinoa is cooked, remove from heat and let it sit covered for 5 minutes.

Fluff quinoa with a fork and stir in chopped apple, dried cranberries, and toasted hazelnuts.

Drizzle with maple syrup and sprinkle with cinnamon and nutmeg.

Season with salt and pepper to taste.

Garnish with chopped parsley before serving.

Spice Level:

Dietary

Allergens