What do you do when you need to make lunch for the following day but there isn't really anything in the house that is easy to make? You just throw a whole bunch of things together and hope that what comes out at the end is edible... And maybe even a little tasty. Tonight we decided to make quinoa, with a few additions.
1 tsp olive oil
1 cup quinoa
2 cups water
1 tbs nutritional yeast flakes
2 tbs maple syrup
1 cup fresh halved cranberries
1 diced apple
2 tbs apple jalapeño jelly
1/4 cup chopped walnuts
1/2 cup raw shelled unsalted pumpkin seeds
Add olive oil to pot and warm on medium heat. Add quinoa and toast for 1 minute, stirring constantly.
Add water and bring to a boil.
Reduce to medium heat and let simmer for about 10 minutes (until all water has been absorbed).
Add maple syrup and cranberries to a pan on medium heat. Stir often and let the cranberries soften and breakdown.
Add apples to pan and continue to cook for about 4 minutes.
Stir in apple jalapeño jelly (hot pepper jelly or cranberry pepper jelly would be equally as good)
Add walnuts and pumpkin seeds.
Combine quinoa and cran-apple mixture.
Transfer to a bowl and let cool in the fridge before serving.
Prep time: About 10 minutes
Cook time: About 15-20 minutes
Serves: About 3-4 servings
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