1/2 C. chopped onion

1 clove garlic, minced

1 T. vegetable oil

1 can (14 oz.) chicken broth

1 C. quinoa, rinsed and drained

2 T. chopped Anaheim pepper

1/2 tsp. salt

1/4 tsp. ground pepper

2 C. pitted Northwest fresh sweet cherries

8 oz. small cooked peeled shrimp

1/4 C. chopped parsley

Prepared salsa, optional

 

Sauté onion and garlic in oil; add broth, quinoa, Anaheim pepper, salt and ground pepper. Bring mixture to boil, reduce heat, cover and simmer 12 to 18 minutes or until all liquid is absorbed. Fluff mixture with a fork and gently stir in cherries, shrimp and parsley. Serve with salsa, if desired.