1 cup quinoa
2 cups chicken or 2 cups vegetable broth, fat-free, less-sodium
1 tablespoon butter
2 cups leeks, thinly sliced (about 3/4 pound)
1/2 cup celery, chopped
1/2 teaspoon black pepper, freshly ground
1/2 teaspoon dried rubbed sage
4 garlic cloves, minced
3/4 cup dried cherries, coarsely chopped
1/4 cup walnuts, toasted and chopped
Prepare quinoa according to package directions, using broth instead of water. When it is done cooking and all broth has been absorbed, fluff with fork.
Meanwhile, spray a skillet with cooking spray and then add the butter.
Melt butter over medium high heat. Once melted, add leeks, celery, pepper, and sage.
Saute until leeks and celery are tender, about 10 minutes.
Add garlic and cook for an additional minute.
Combine veggie mixture and quinoa. Stir in cherries and walnuts.
Heat through just before serving.