Here is a quick and healthy side dish that complements so many entrees.
1 tsp. garlic-infused olive oil
1 cup quinoa
1 tsp. ground ginger
1 tsp. ground coriander
2 cups cold water
1 tsp. sea salt flakes
1/2 cup dried cranberries
1/2 cup pecan pieces
2 tbs. chopped fresh herbs
Heat the oil in a heavy saucepan that has a lid. Tip in the quinoa and stir for 30 seconds, then add the ginger, coriander, water and salt. Bring to a boil, then reduce the heat to a low simmer, clamp on the lid and cook for 10-15 minutes.
By this time most of the water should have evaporated. Turn off the heat and leave, covered, for 5 more minutes to steam. Fork in the cranberries, pecans and herbs.
Serves 4 as a side and 2 as a main
Cooking with Nigella 