Name: Cherry Balsamic Quinoa
Ingredients: 1 cup quinoa; ½ yellow onion, chopped; 2 cups of chicken stock (can use water or vegetable stock also); 1 T Pinehurst Olive Oil Co. Chipotle Olive Oil; 1 cup cherries, pitted and chopped; 1/3 cup chopped pecans; 4-5 oz. crumbled feta cheese; 1/3 cup Pinehurst Olive Oil Co. Black Cherry Balsamic Vinegar, reduced

Ingredients

Scale

1 cup quinoa
½ yellow onion, chopped
2 cups of chicken stock (can use water or vegetable stock also)
1 T Pinehurst Olive Oil Co. Chipotle Olive Oil
1 cup cherries, pitted and chopped
1/3 cup chopped pecans
4–5 oz. crumbled feta cheese
1/3 cup Pinehurst Olive Oil Co. Black Cherry Balsamic Vinegar, reduced

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Instructions

Warm Chipotle Olive Oil in pot over medium heat.
Sauté onion until soft and browned, about 5 minutes.
Add quinoa and chicken stock. Bring to a boil, then reduce heat to a simmer. Cover and let simmer for 12-15 minutes, until liquid is mostly absorbed.
Bring Black Cherry Balsamic to a simmer and simmer for 5 minutes to thicken into a reduction. Be sure to not overheat and burn your balsamic!
Remove quinoa from heat. Stir in cherries, pecans and feta cheese.
Sprinkle extra feta cheese on top and drizzle with Black Cherry Balsamic Vinegar to serve.
Enjoy warm or cold!