Lovely & Light Cranberry, Apple, and Almond Quinoa

by Angela (Oh She Glows) on February 10, 2011

I finally got around to ordering a new pair of Brooks Adrenaline GTS 10’s!


Stank-free and blinding white. ;)

I discovered Brooks Adrenaline last Spring when I had a special fitting done at Fit 2 Run in Sarasota, Florida. I suffered from chronic blisters for a couple years and it caused me a lot of frustration not knowing why I kept getting bad blisters with every pair that I tried.

My fitting told me two important things:

1) Contrary to what I thought, I am not a severe over-pronator. My feet are actually fairly neutral (with slight over-pronation only), so the sneakers for over-pronation that I was buying were incorrect for my feet.

2) I have a very narrow foot. My heels swim in normal width sneakers. Hence: bad heel blisters!

The beauty of the Brooks Adrenaline? They come in a special narrow width and they hug my heels like a glove! I’ve had many fittings, but the one I had at Fit 2 Run was the only one that solved my problem. I highly recommend them if you are in Florida. This week is my Fall Back Week in my half marathon training, so it is the perfect time to gradually break them in.


And there really is no gracious way to go from talking about feet to food, so I will just get right to it before I put my foot in my mouth. Today’s recipe is courtesy of Elizabeth who is the first winner in the Valentine’s Day Recipe Contest! Eric said he picked this recipe because no one would expect him to pick a non-chocolate dish. I love the mental games he plays. He will be selecting two more (or possibly 17) recipe entries by tomorrow, so stay tuned.



Lovely & Light Cranberry, Apple, and Almond Quinoa

Elizabeth says, ‘I served it for my anniversary dinner with my boyfriend (along with strips of maple tempeh — so delicious — and with raspberries and dark chocolate squares for dessert), and I shaped the quinoa servings into hearts, which would also work for V-Day. I know most people think Valentine’s Day and they think chocolate (and by most people I mean me), but you have to have SOMETHING to offset all that richness!’

Lightly adapted from Elizabeth.

Yield: ~3-4 cups


  • 1 cup uncooked quinoa, washed well
  • 1 tablespoon +1 tsp olive oil, divided
  • 1 cup chopped onion
  • 1 cup diced carrot (I used 1 medium)
  • 2-3 garlic cloves, minced
  • 2 cups vegetable broth
  • 1/4-1/2 tsp kosher salt, to taste
  • 1/2 tsp cinnamon
  • 1 1/2 cups diced Granny Smith apple, not peeled (one large apple)
  • ~20 almonds, toasted
  • 1 tsp. vanilla
  • 1/2 cup dried cranberries (could also be delicious with dried cherries)
  • black pepper, to taste
  • 1 tbsp pure maple syrup



1. Heat 1 tbsp olive oil in pan over medium heat. Add chopped onion, carrots and garlic and sauté until the onion is translucent. Add broth, quinoa, salt, and cinnamon and bring to a boil. Reduce heat to simmer, cover and let sit for 20 minutes or until liquid is gone. Be sure to keep an eye on it and stir it often so it doesn’t burn. Remove from heat; stir to fluff.

2. Meanwhile, heat oven to 350F and toast almonds. Roughly chop toasted almonds.

3. Heat 1 tsp olive oil in a nonstick pot or skillet. Add chopped apple and vanilla and sauté for about 5 minutes until apple starts to turn golden in colour but before it gets mushy. Add apple, almonds, cranberries and pepper to quinoa and mix thoroughly. Serve hot or cold, as a main dish or a side with a protein source. Makes about 3-4 cups.



This dish is packed with nutritious ingredients!

I started out by using red quinoa because I thought it would be festive for Valentine’s Day.


Unfortunately, my red quinoa never got fluffy…even after 30 minutes of cooking! I have no idea why it remained crunchy and would not cook. Has this ever happened to anyone else before?


Because of my wonky red quinoa, I had to start over from scratch. It was a bit soul-crushing! Devil

Sauté the onion, carrot, and garlic:

IMG_0770 IMG_0776

After the onion is translucent, add in the broth, quinoa, salt, and cinnamon:

IMG_0780 IMG_0785

Bring to a boil and then cover and simmer for 20 minutes. Be sure to check it often and stir so it doesn’t burn.

Meanwhile, toast your almonds in the oven and cook the apple on the stovetop:


After the quinoa is cooked, stir in the cranberries, almonds, and apple…


Bright & Beautiful!

IMG_0788  IMG_0789

Luckily, this quinoa got really fluffy like it should.

When I first tried it, I decided it needed a bit of sweetness to offset the vegetable broth flavour, so I stirred in 1 tablespoon of pure maple syrup. It really brought together all of the flavours nicely.


This dish is very light and it would make a great lunch dish. It reminds me a lot of the Mandarin and Maple Quinoa Salad that I made a while back. You can enjoy it warm, at room temperature, or even cold. It is quite versatile.


Eric and I served it as a side dish and then we had a hunk of the Ultimate Lentil Loaf leftover from our party on the weekend. It was a great meal! Thanks Elizabeth, please email me to claim your Glo bakery loot!

Update: Just tried the leftovers and they were fantastic straight out of the fridge!


I’ll be back Friday with a flourless double chocolate cookie recipe that changed my life and rocked my world. I actually made it in December 2010, but I didn’t get a chance to post about it before Christmas and it fell off my radar. I figure Valentine’s Day is a great time to whip it out. muhuhaua. Devil

If you want to prepare in advance you will need the following ingredients: ground flax, shredded coconut, brown sugar, cocoa powder, baking powder, baking soda, salt, almond butter, almond milk, vanilla extract, and chocolate chips.

One thing is for sure: It is always best to be prepared when chocolate cravings strike!

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{ 23 comments… read them below or add one }

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big sis February 11, 2011 at 3:55 pm

OMG OSG!!! Just finished making this, Braedon said it was really good and I added a 1/4 cup of Boathouse Farms C-Boost juice to use it up. Can’t wait to try it cold .. that is if there is any left!! Will try it on the gang at GWL!


Alex @ Healing Beauty February 11, 2011 at 4:03 pm

Quinoa dishes are so great because they are healthy and light, yet full of protein. Can’t wait to try this one out!


Natasha February 11, 2011 at 4:33 pm

Just wondering if you rinse your quinoa before cooking it? I have read that you should rinse the grains, but wonder if it makes a difference?? Sounds like alot of extra work, and I doubt those little grains are very easy to rinse!



Julie (A Case of the Runs) February 11, 2011 at 5:07 pm

I have cooked red and normal quinoa (both washed) and find that that normal one does seem a little “lighter” than the red. But I actually prefer it less light because otherwise it sort of just blows everywhere. The red quinoa was not crunchy or anything… not sure why that happened to you… sorry!


Deborah February 11, 2011 at 6:11 pm

This looks so good! I love quinoa and use it in so many dishes!


Eloise February 11, 2011 at 6:51 pm

I have that same problem with red quinoa, I find that the regular stuff usually comes out a lot softer, even without soaking it on those lazy days!


Jacquelynn February 11, 2011 at 7:21 pm

That looks so good! Was it red quinoa in the pics? It looked like regular quinoa… I just started using the red quinoa when I saw your recipe with in in a soup… i love it!!! Thanks for all of your awesome recipes!


Tiina McKay February 11, 2011 at 7:28 pm

So I’ve been craving quinoa like no other lately so this was the perfect recipe to try out today! It looked amazing, but to be honest, I was a bit skeptical about it since I don’t usually like to mix sweet and saltly together. But I just tried it and it was AMAZING. Thanks Angela, Eric, and Elizabeth! Can’t wait to see and try out the other recipes :)


ayantika February 11, 2011 at 7:37 pm

looks so healthy and yummy at the same time…


Catherine February 11, 2011 at 8:00 pm

Looks beautiful. Light, fresh, and pretty! Can’t wait to try it.


Ally (oatsandspice) February 11, 2011 at 8:29 pm

I absolutely love sarasota! One of my favorite places to vacation :) But I probably should get fitted for tennis shoes – I feel like I am getting sort of a stress fracture on my left foot from running too much – maybe it is my shoes after all! Thanks for the tips :)

Oh and I am actually having a giveaway on my blog this week – if you have some time check it out:


Meaghan February 11, 2011 at 10:28 pm

I just tried this and it was SO FREAKING AMAZING!!!!!!!!! Perfect combo of sweet and savory! (I had mine with chicken)


Angela (Oh She Glows) February 12, 2011 at 11:25 am



Jessica February 12, 2011 at 11:21 am

This would be a great idea for stuffing! <3 your website! You are SO inspirational and because of you, I am gradually going to vegetarian and maybe one day, vegan!


Miriam February 16, 2011 at 10:11 am

Hi Angela,

thanks to the wonderful invention of the internet you even reach people here in Germany!! :) I tried your recipe today and it was just amazing – thank you for your daily inspiration! I’ve been following your blog for some weeks now and I just love it! I recognize myself in so many of your posts…

Lots of love <3


Angela (Oh She Glows) February 16, 2011 at 10:16 am

Thank you! :)


Mia February 18, 2011 at 2:29 pm

I am eating this right now as I type…sooooo good! I had the day off and decided to make this for lunch but I didnt have carrots. I did however have yellow squash, so i chopped it up and put it in, hoping all the flavors would still “mesh.” It was fantastic! Thank you so much for inspiring me to eat a healthy lunch today:)


Stacey February 18, 2011 at 9:49 pm

I just made this, and am eating as I type. This is one of the best recipes I’ve made in a long time! It is oh so yummy! Thank you! :o)


Amanda July 28, 2012 at 2:12 am

Delicious! I was having a difficult time liking the taste of quinoa, but now my troubles are over. Thank you for this great recipe! :)


Margaret October 15, 2012 at 6:39 pm

Mmm, delicious. And I too love my Brooks Adrenaline GTs! Just got my 12s a few weeks ago, with purple trim!


Barb May 11, 2013 at 1:35 pm

Hi Angela –
I just made this dish; however, I substituted dried cherries for the cranberries, per your suggestion, but also coconut milk for the vegetable broth. I then added 1/8 tsp of cumin. I liked it, but my quinoa was mushy. Could it have been the coconut milk or possibly that I overcooked the quinoa? I’m fairly new at cooking vegan dishes and have not had much experience with quinoa. Also, I have not been very happy with many of the vegan recipes I was finding but have been motivated to stick with the program due to a health issue. I am SO THANKFUL that I stumbled across your web site!!! I truly enjoy your recipes and am anxious for the publication of your cookbook! Thank you so much!


Barb May 28, 2013 at 2:51 pm

It wasn’t the coconut milk – it was the cook! Tried it again & took the quinoa off the burner sooner. The quinoa was perfect – this dish is delicious!


Rose March 10, 2014 at 3:55 am

Amazing! Tastes great, I heat the almonds in a skillet with the apples and vanilla extract. This is a huge hit in my house! Tastes great for breakfast.


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