Cranberry Pecan Quinoa

Looking for a few easy side dishes to add to your repertoire this holiday season? This protein-packed quinoa, flecked with cranberries and pecans, should definitely be one you consider. 

Quinoa is easy to make (easier than rice, if you can believe it!) and when flavored with the orange peel, cranberries and nutty pecans, it becomes a pretty dish that complements many traditional holiday main dishes.

Toast the pecans in the at 350°F oven for 7-10 minutes.

Saute onions until soft.

Add the quinoa and stir for about 1 minute. This gives the grain a nutty flavor. Pour in the broth and bring to a boil. Cover, reduce to low heat and simmer for 10 to 12 minutes.

When the broth has been absorbed and you see a line around the pan, stir in the cranberries and pecans. Sprinkle a little fresh thyme over the top for color, if desired.