Thanks to Aimee Langager for sharing this recipe!
1 Cup quinoa
1/2 Cup pecans, chopped and toasted
1/2 tsp Blood Orange Olive Oil
1 Tbsp honey
1/2 tsp Ground Korintje Cinnamon
2 Cups sweet cherries, fresh or frozen
Bring 1-1/2 Cups of water to a boil in a medium saucepan. Add the quinoa, cover and reduce the heat to low. Simmer until the water is absorbed, about 15 minutes.
Uncover the saucepan, stir in the olive oil, honey and cinnamon and allow to cool.
Coarsely chop the cherries, and combine with the quinoa and pecans in a large bowl.
Toss well to combine and serve.