Use sweet or tart dried cherries, or you can substitute dried cranberries.
2 cups fat-free, less-sodium chicken broth
1/2 teaspoon kosher salt, divided
1 cup uncooked quinoa
1 tablespoon butter
2 cups thinly sliced leek (about 3/4 pound)
1/2 cup chopped celery
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried rubbed sage
4 garlic cloves, minced
3/4 cup dried cherries, coarsely chopped
1/4 cup chopped walnuts, toasted
How to Make It
Bring broth and 1/4 teaspoon salt to a boil in a medium saucepan. Add quinoa. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Let stand 5 minutes; fluff with a fork.
Melt butter in a large nonstick skillet coated with cooking spray over medium heat. Add leek, celery, remaining 1/4 teaspoon salt, pepper, and sage; cook 10 minutes or until tender, stirring occasionally. Add garlic; cook 1 minute. Stir in cooked quinoa, cherries, and walnuts; cook until thoroughly heated.