YIELD: 25 (4 oz.) servings 3⅛ lbs. quinoa 6¼ Tbsps. olive oil 1 lb. diced yellow onions 3⅛ qts. water 1⅝ Tbsps. vegetable base (vegan) 6¼ bay leaves 6¼ Tbsps. ground cinnamon 1⅝ lbs. dried cranberries 1 Tbsp. kosher salt 1 Tbsp. ground pepper 1⅝ lbs. pecans 2 ⁄8 oz. maple syrup Rinse quinoa well under cold running water and drain. Heat oil over medium heat, add onions and cook until translucent. Add the quinoa and toast the grains. Stir often until fragrant and slightly ...

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