Herbed Quinoa

I realized the other day that there are a few ingredients that pop up over and over here at Hot Dinner Happy Home. Namely, dried cranberries (a.k.a. craisins), goat cheese, and quinoa. Aside from being some of my favorite ingredients, I can purchase all of these items at Costco, the purveyor of all things gigantic.

You think it's curious that the husband and I, a family of merely two, shop at this bulk-filled paradise? If you could see how many bags of craisins I go through, you'd understand.

Also, I love their pizza. And a fountain Diet Coke costs, like, a quarter. End of story.

Herbed Quinoa
Serves: 4

3 tablespoons olive oil, divided
1 clove garlic, minced
1 cup quinoa
1 cup water
1 cup chicken (or veggie) broth
Zest and juice of 1/2 a lemon
1/2 cup dried cranberries
Salt and pepper
2 tablespoons chopped mint
3 tablespoons chopped basil

Add one tablespoon oil to a medium-sized saucepan over medium-high heat. Saute garlic until fragrant, about 30 seconds. Add quinoa and cook until it is toasted, about 3 minutes, stirring occasionally. Stir in water and broth, bring to a rapid boil, then cover and reduce heat to low. Allow quinoa to simmer, covered, for 15 minutes. Off heat, stir in remaining 2 tablespoons oil, lemon zest and juice, cranberries, and salt and pepper to taste. Set quinoa aside and allow it to cool to room temperature. Once cooled, stir in mint and basil.