Ingredients:
1.5 cups quinoa
3 cups broth (chicken or vegetable)
1 Tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 sliced or chopped almonds
1/3 cup dried unsweetened cranberries
Handful of baby spinach
1 cup baby tomatoes, halved or quartered depending on size
1/2 block feta cheese, crumbled
Directions:
Pour quinoa into the crockpot. Add 1
tablespoon of olive oil and mix it around. Add chicken or vegetable broth, the
salt, and cinnamon. Stir in almonds and cranberries.
Cover and cook on low for 4-6 hours, or on high for 2-4. The quinoa is done when you can fluff it with a fork
and it is tender. The liquid should be pretty well absorbed, similar to how you
know rice is done.
Fluff the quinoa with a fork, and add
the baby tomatoes and feta cheese. Stir gingerly to mix. Add a large handful of
baby spinach to the top of the crockpot,
and close the lid. Cook on high for about 20 minutes, or until the spinach has
wilted. Stir again to distribute the spinach.
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