3 Tablespoons butter
3/4 cups chopped white onion
1/2 teaspoon cinnamon
1/2 teaspoon cumin
3 cups chicken broth
1 1/2 cups uncooked quinoa
3/4 cup dried cranberries or golden raisins
1/2 cup sliced almonds, toasted
4 Tablespoons chopped cilantro
Salt and freshly ground pepper
Melt the butter in a 2-quart saucepan over medium heat.
Sauté the chopped onion in the butter until soft and golden.
Add the cinnamon and the cumin and stir briefly.
Add the chicken broth and bring to a boil.
Add the quinoa, stirring, and bring the liquid back to a boil.
Lower the heat and cover.
Let the qunioa cook, simmering, for 15 to 20 minutes, or until the quinoa has absorbed most of the water.
Add the cranberries and cook 5 minutes more.
Remove from heat and stir in the almonds and the chopped cilantro.
Season with salt and pepper if desired.
Serve warm or add room temperature.