This is a dish I often serve with pork tenderloin that has been lightly seasoned with a little olive oil, Kosher salt, and pepper and cooked on my stove in a skillet. It provides a little bit of sweet and a little bit of savory
1/2 cup uncooked quinoa
1 cup gluten-free chicken broth (I use 1 cup of water and 1 tsp. Herb-Ox Chicken Bouillon)
2 cloves fresh minced garlic
1 medium to large apple, peeled, cored, and finely chopped
1/3 cup raisins, soaked in water until plump
2 TBSP butter, margarine, or oil
1 tsp cinnamon
1/2 tsp. cumin
1 tsp basil
1. Rinse quinoa and drain. Covered, and on high, bring chicken broth and quinoa to a boil. Reduce heat to low and allow quinoa to absorb all liquid.
2. While quinoa is cooking, saute garlic, apple, and drained raisins in butter/margarine/oil. Add cinnamon, cumin, and basil (adjust amounts to flavor preferences).
3. Add apples/raisin mixture to cooked quinoa and serve as a side dish.