Fresh Cherry And Pecan Quinoa

• 1 Tablespoon Olive Oil
• 1/2 whole Onion, Chopped
• 1 cup Uncooked Quinoa
• 2 cups Water, Stock Or Liquid Of Choice (I Used Chicken Stock)
• 1/3 cups Balsamic Vinegar, Reduced
• 1 cup Fresh Cherries, Pitted And Coarsely Chopped
• 1/3 cups Chopped Pecans
• 1 bulb Roasted Garlic
• 2 ounces, weight Feta Cheese
• Salt And Pepper, to taste

1. Heat a saucepan over medium heat and add olive oil. Once hot, add onions and cook for about 5-6 minutes, until soft and slightly caramelized. Add in quinoa then add in liquid. Bring mixture to a boil then reduce to a simmer, cover and cook for 12-15 minutes. While quinoa is cooking, reduce the balsamic vinegar by adding the balsamic vinegar to a small saucepan and bringing it to a boil. Let simmer for 3-4 minutes, then remove from heat and allow to thicken.
2. Remove quinoa from heat and fold in cherries, pecans, roasted garlic, and feta. Drizzle with balsamic or stir it in. Season with salt and pepper if desired.
3. Note: this would also work with dried cherries. It can be served warm or cold.

olive oil, onion, quinoa, water, balsamic vinegar, fresh cherries, pecans, garlic, cheese, salt

Taken from tastykitchen.com/recipes/salads/fresh-cherry-and-pecan-quinoa/ (may not work)