Cranberry Pecan Quinoa

 

2/3

cup sweetened dried cranberries

Juice of 1/2 orange

1

tablespoon olive oil

1

small onion, finely chopped (1/3 cup)

1

cup uncooked quinoa, rinsed, well drained

2

cups Progresso® chicken broth (from 32-oz carton)

1

tablespoon grated orange peel

1

teaspoon salt

2/3

cup coarsely chopped pecans, toasted

Chopped fresh thyme leaves, if desired

• 1 In small bowl, stir together cranberries and orange juice; set aside.
• 2 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.
• 3 Stir in cranberry mixture and pecans. Remove from heat; sprinkle with thyme. Serve immediately or cover and refrigerate.