Moroccan-Style Quinoa

• 1 cup quinoa, rinsed until water runs clear
• 2 cups fat free reduced-sodium organic chicken broth or 2 cups vegetable broth
• 2 teaspoons extra-virgin olive oil
• 1 cup chopped fresh red onion
• 14 teaspoon ground turmeric
• 14 teaspoon ground ginger
• 12 teaspoon ground cumin
• 12 teaspoon ground cinnamon
• 14 cup slivered almonds, toasted
• 14 cup raisins, seedless
• 1 pinch salt
• 1 pinch of fresh mint (optional)

1. Heat oven to 350F Toast almonds on baking sheet for approximately 15 minutes.
2. Remove from oven and set aside to cool.
3. Place the quinoa in a strainer.
4. Place under running water, rinsing until the water runs clear.
5. In a medium saucepan, heat oil and saute the onions until they begin to caramelize.
6. Mix in the cumin, turmeric, cinnamon, and ginger and cook until aromatic, 2-3 minutes.
7. Add the broth and rinsed quinoa to the saucepan and bring to a boil.
8. Reduce heat, cover, and cook until the liquid is completely absorbed, about 30 minutes.
9. Add the almonds and raisins and cook until heated.
10. Season with salt.
11. Decorate with the mint, if desired, and serve.

quinoa, chicken broth, extravirgin olive oil, fresh red onion, ground turmeric, ground ginger, ground cumin, ground cinnamon, slivered almonds, raisins, salt, mint

Taken from www.food.com/recipe/moroccan-style-quinoa-422426 (may not work)