QUINOA WITH TOASTED HAZELNUTS AND DRIED CRANBERRIES

1 tablespoon olive oil
1 small onion, finely chopped
1 cup quinoa, rinsed well in cold water
2 cups chicken stock
1 bay leaf
1 tablespoon cinnamon
1/2 cup dried cranberries
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup sliced hazelnuts, sliced
2 tablespoons butter

In a small saucepan, heat the oil for 1 minute before adding the diced onion. Sweat the onion until it wilts, stir in the quinoa and toast the grains for 1 minute before adding the chicken stock. Bring the stock to the boil, lower the heat to a simmer, add the bay leaf, cinnamon, cranberries, salt and pepper and cook for 15 minutes until all the liquid is absorbed. At the end of the cooking time, stir in the nuts and butter, cover the pan and let sit for 5 minutes before serving.