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Cranberry Pecan Quinoa

Blogger Cheri Liefeld of Adventures in the Kitchen turns a protein-packed grain into a holiday side dish with the addition of dried cranberries and toasted pecans. Learn to make this recipe with our how-to article.

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  • Prep Time 15 min
  • Total Time 30 min
  • Servings 6

Ingredients

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

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 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.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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