1 cup quinoa
2 ¼ cups water or stock
Pinch of salt
1 yellow onion, diced
1 tablespoon olive oil
½ cup dried cherries
1 pound spinach leaves
1 cup garbanzo beans, cooked or canned
Juice and zest from 2 oranges
 
Wash quinoa and toast in a dry pan for a few minutes, until it smells nutty. Boil water and add salt and quinoa. Turn heat to low and simmer, covered for 20 minutes. Heat oil in a skillet and sauté onions for 10 minutes on medium. Add cherries, spinach, garbanzo beans and a pinch of salt. Cover and cook 3-5 minutes until spinach has wilted. Mix quinoa together with the other ingredients in a large bowl. Add orange juice and zest and stir gently. Add additional salt and pepper to taste.