Fresh Cherry And Pecan Quinoa

1. 1

   Heat a saucepan over medium heat and add olive oil. Once hot, add onions and cook for about 5-6 minutes, until soft and slightly caramelized. Add in quinoa then add in liquid. Bring mixture to a boil then reduce to a simmer, cover and cook for 12-15 minutes. While quinoa is cooking, reduce the balsamic vinegar by adding the balsamic vinegar to a small saucepan and bringing it to a boil. Let simmer for 3-4 minutes, then remove from heat and allow to thicken.

2. 2

   Remove quinoa from heat and fold in cherries, pecans, roasted garlic, and feta. Drizzle with balsamic or stir it in. Season with salt and pepper if desired.

3. 3

   Note: this would also work with dried cherries. It can be served warm or cold.

* Per serving · 4 servings · Values may vary.