One of the many ways we ensure our guests enjoy their stay at the Smithton Inn is by accommodating a whole host of dietary needs and restrictions. Lactose Intolerance, Diabetic, Vegetarian, Vegan and Gluten Free are just some of the needs we cater to when whipping up our delicious breakfasts. This particular recipe I made for the first time when a guest let me know she was a Vegan, but it also happens to be Gluten Free.
That said, I have NONE of these dietary restrictions, but I LOVE this dish. It’s got a wonderful flavor and texture, plus it’s high in protein. Give it a shot, how often does “healthy” and “tastes good” come together?!
1 cup quinoa
½ cup slivered blanched almonds
1 cube vegetable broth
1 ½ cups boiling water
½ tsp salt
1 cinnamon stick
1 bay leaf
½ cup dried cranberries
Over medium heat, stir and toast the slivered almonds until golden.
Add the quinoa and toast a few more minutes until the quinoa begins to darken
Transfer the toasted quinoa and almonds to a 2 quart saucepan and add the remaining ingredients.
Bring to a boil, covered, then reduce the heat to simmer for 20 minutes.
Remove from heat, remove the cinnamon stick and bay leaf and allow to sit for 5 minutes.
Fluff gently with a fork and serve.