Cranberry Pecan Quinoa
| 10 |
35 |
96 |
| Ingredients |
Minutes |
Calories |
|
| Prep |
Cook |
Servings |
| 15 min |
20 min |
6
|
Ingredients
|
2/3 cup
|
Cranberries
(sweetened dried)
|
|
|
Orange juice
(freshly squeezed from 1/2 orange)
|
|
1 tbsp
|
Olive oil
|
|
1 small
|
Onion
(finely chopped)
|
|
1 cup
|
Quinoa
(uncooked, rinsed, well drained)
|
|
2 cup
|
Chicken broth
|
|
1 tbsp
|
Orange peel
(grated)
|
|
1 tsp
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Salt
(to taste)
|
|
2/3 cup
|
Pecans
(coarsely chopped; toasted)
|
|
|
Thyme leaves
(Chopped fresh; if desired)
|
Instructions
- In small bowl, stir together cranberries and orange juice; set aside.
- In 2-quart saucepan, heat oil over medium-high heat. Cook onion in oil, stirring frequently, until softened. Add quinoa; cook and stir 1 minute. Add broth, orange peel and salt. Heat to boiling; reduce heat to low. Cover; simmer 10 to 15 minutes or until broth is absorbed. Fluff with fork.
- Stir in cranberry mixture and pecans. Remove from heat; sprinkle with thyme. Serve immediately or cover and refrigerate.
! Nutritional information for this recipe was not calculated. Please edit the recipe and make sure that no ingredients are highlighted in red.
Meal Type(s)
