2 tablespoons of rapeseed oil
1 small onion finely chopped
200g of quinoa
200ml of vegetable stock
1 cinnamon stick
1 teaspoon of butter
2 tablespoons of almonds
2 tablespoons of sultanas
a handful or fresh coriander, finely chopped
salt and pepper
Heat a little olive oil in a large saucepan.
Add the onions and cook gently until soft.
Pour in the quinoa, stirring until well coated in the olive oil and onions.
Add the stock and cinnamon, bring to the boil, then cover and simmer for around 20 minutes or until the quinoa has absorbed all of the stock and is fluffy.
Remove from heat and add the butter or coconut oil, sultanas, almonds and coriander.
Stir gently to mix all ingredients, then season to taste, this dish taste wonderful with roasted vegetables.