Quinoa with Dried Cherries and Almonds

It’s fun to expand Shorey’s knowledge and introduce her to new, healthy, tasty ingredients. She did not know what quinoa was before we cooked it together. It is a five-thousand-year-old seed—not a grain—from a plant that looks like spinach. Gluten-free, extremely nutritious, and high in protein, quinoa can be used instead of rice, couscous, or other starches. It is great as an accompaniment to broiled, grilled, or sautéed fish, or sautéed chicken.

Serves 4 as a side dish

• 2 tablespoons unsalted butter
• ¼ cup chopped onion
• 1 cup quinoa
• 2 cups water
• ¼ cup dried cherries
• ¼ cup crushed almonds
• ¼ teaspoon salt
• ⅛ teaspoon freshly ground black pepper

Melt the butter in a medium saucepan. Add the chopped onion and cook for 1 minute.

Meanwhile, put the quinoa in a sieve and rinse it under cold water.

Add the quinoa to the pan with the onion and mix well. Stir in the water, cherries, almonds, salt, and pepper. Bring to a boil, cover, reduce the heat to low, and cook for 25 minutes, or until the quinoa is tender and dry. Fluff with a fork and serve.