1 T. olive oil
3 T. chopped shallots
2 c. water
1/3 c. white grape juice
1/4 tsp. salt
1 3/4 c. uncooked , pre-rinsed quinoa
1/2 toasted walnuts, chopped
3 T. lemon juice
1/4 tsp. ground black pepper
1/2 c. dried cranberries (or cherries) chopped
Toast walnuts in a non-stick skillet over medium heat, stirring frequently, until lightly browned. Set aside. Saute shallots in olive oil in a large saucepan over medium heat until tender. Add water, juice and salt. Bring to boil. Add quinoa, cover, reduce heat and simmer 15 mins or until water is absorbed and quinoa is tender. (Quinoa has a slightly chewy texture). Remove from heat. Combine lemon juice, pepper, cranberries and all other ingredients in large bowl. Stir gently to combine ingredients. Serve warm.
Serving suggestion: serve with a spinach salad.