Quinoa Casserole...yum,yum.

This is from the cookbook "Make it fast, Cook it slow"....
The Ingredients:
1 1/2 cups uncooked quinoa
1 TBLS olive oil
3 cups chicken broth
1/2 tsp kosher salt
1/2 tsp ground cinnamon
1/4 cup sliced or chopped almonds
1/3 cups dried unsweetened cranberries

1 cup cherry tomatoes, halved
1/2 cup crumbled feta cheese
handful of baby spinach

The Directions:
Use a 4- quart slow cooker. Rinse Quinoa and dump in crock. Add olive oil, chicken broth, salt and cinnamon, almonds and cranberries. Stir. Cover and cook for 4 to 6 hours on low, or 2-4 hours on high. Fluff quinoa with fork. Add remaining ingredients and stir. Cook on high for about 20 min or until spinach wilts. Easy Peasy!