This creation was part of all my holiday cooking, and turned many of my red-neck family into quinoa lovers!
2 cups of regular, red or black quinoa (I like to mix the colored with regular because the colored is more expensive
4 cups (32 fluid ounce) chicken or vegetable stock
2 cups sweet potatoes, diced
1/2 cup dried cranberries
3 tablespoons extra virgin olive oil
1/2 cup champagne or apple cider vinegar
1 teaspoon salt
1 teaspoon black pepper
1/2 cup regular pepitas or sunflower seeds or pecans
Cook quinoa in vegetable or chicken stock, in rice cooker. In separate pot, sauté sweet potatoes & cranberries in olive oil & vinegar until liquids are reduced and sweet potatoes are soft. Season with salt and pepper. Add cooked quinoa to skillet. Stir. Mix in pepitas (or their equivalent) at the end.
Make ahead of time to let flavors mingle, serve room temperature or warm – you can even top with gravy!