I love eating right. I just feel better, and when you feel good, you look good!
This dish is easy to make and goes so well with grilled fish and a sautéed veggie!
4 cups of organic chicken stock
2 cups of gluten free quinoa
8 oz. of fresh cranberries
1/2 cup of blanched almonds
1/4 cup crumbled bacon (optional)
Prepare chicken stock, quinoa and cranberries in medium pot and bring to a boil and reduce heat and cook for 12-15 minutes or until all stock has been absorbed and quinoa opens and threads appear around each grain.