Red Quinoa with Artichokes, Cranberries and Mushrooms (Gluten-Free)
The other night I made this quinoa side dish to go along-side lemon pepper chicken and green beans. The quinoa was so flavorful and paired nicely with the chicken. I even ate it for breakfast the next morning and topped it with two poached eggs. Fantastic! I hope you enjoy. Don’t have cranberries? Try raisins or dried cherries.
1 box red quinoa, 12 oz.
2 cans quartered artichoke hearts, drained
1 bag dried cranberries, 10 oz.
1 box chicken broth or stock, or 4 cups homemade stock
1-2 cups fresh Italian parsley. I use a bunch of this, because I love the bright flavor fresh parsley adds to the dish.
1 lb. white button mushrooms, sliced
1 large sweet onion, minced
5 cloves garlic, minced
salt, to taste.
freshly ground black pepper
Pre-heat oven to 400 degrees
Cook quinoa in chicken broth, splash of olive oil, according to directions.
While quinoa is cooking, add artichoke hearts, cranberries, sliced mushrooms, garlic, onion, salt and pepper to a large casserole dish, bake at 375 for 15 minutes. Just enough to soften the vegetables.
When quinoa is done, add it to the vegetable mixture in the casserole dish. Stir in fresh parsley. Season if necessary and serve.