Quinoa Pilaf

Prep Time: 5 minutes (plus optional overnight soaking)
Cooking Time: 35 minutes
Yield: 4 servings

Ingredients:
1 cup quinoa
2 1/4 cups water or stock
1 Tbsp butter or coconut oil or olive oil
1/2 cup dried cranberries
1/2 cup walnut pieces
1/4 cup chopped fresh parsley
pinch of salt

Directions:
1.     Rinse quinoa in fine mesh strainer for a full 60 seconds to remove the soapy-looking saponin.
2.     Boil the water and add quinoa, salt and oil, cover and reduce heat.
3.     After 15 minutes add cranberries and walnuts to top; do not stir.
4.     Cook 5 minutes more, until all the liquid is absorbed.
5.     Remove from heat, add parsley and fluff with fork, cover and let sit for 3-5 minutes and serve.

Note: Rinsing the quinoa and then soaking overnight at room temperature in 1 cup warm water with 2 Tbsp lemon juice or yogurt will increase the grain’s digestibility.  Do not discard the soaking water, and reduce the amount of water or stock to 1 1/4 cup.