Cranberry Quinoa with Mint Yogurt

Quinoa Cranberry

The heatwave here in Germany is officially over. I spent most of the past week inside with cold lemonade and a fan or jumping through the lawn sprinkler like in the olden days (impressively refreshing!). This past weekend we even had the hottest day ever in German weather history. So light food was in order. We ate lots of fruit and salads and the other day I made a warm dish for a change. Quinoa combined with carrots, dried cranberrys and some of my favorite spices – turmeric, cumin, cinnamon and chili: a winning team.

for 2-3

2 red onions
3 carrots
1 red chili pepper
1 handful of almonds
1/2 teaspoon turmeric
1 teaspoon cumin
1 teaspoon cinnamon
1 cup quinoa
3/4 stick butter
1 large handful of dried cranberries
1/2 cup orange juice
Greek yogurt
5 EL chopped mint

1. Peel lemons and carrots. Cut onions into half rings, thinly slice carrots. Deseed the chili pepper and chop finely. Chop almonds coarsely. Mix all the spices with the chili pepper. Rinse quinoa.

2. Heat butter in a pot or pan that comes with a lid. Add onions and carrots and stir for a couple minutes, then add spices. After another two to three minutes, add quinoa and cranberries. Stir for another minute, then add orange juice together with 1 1/2 cups of water. Salt, cover and simmer over low heat for 20 minutes.

3. Take pot off the heat and let the quinoa sit for another five minutes. In the meantime, stir together yogurt and chopped mint and season to taste with salt and pepper. Serve together.

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