2 tablespoons olive oil
1 1/2 cups red quinoa
3 cups vegetable stock
1 medium onion, diced
3 stalks celery, diced
1/4 cup golden raisins, chopped
1/4 cup dried cranberries, chopped
1 tablespoon fresh sage
1 tablespoon fresh thyme
1 tablespoon fresh oregano
2 teaspoons sea salt
1/2 teaspoon black pepper
1/2 cup fresh parsley, chopped
In a medium pot over medium-high heat, heat oil.
Add quinoa and toast until fragrant, 3 to 5 minutes.
Increase heat to high and stir in stock, onion, celery, raisins, cranberries, herbs, salt and pepper.
Cover and cook until quinoa is al dente, 12 to 15 minutes.
Toss in a large bowl to serve. Garnish with parsley.