Transform a protein-packed superstar into a popular holiday side dish with the easy addition of dried cranberries and toasted pecans.
Serve this dish warm or at room temperature, or chill it and serve as a salad.
Make sure to thoroughly rinse the quinoa before cooking to remove its natural bitter coating.
If you have the oven on, you can toast the pecans in a shallow pan at 350°F for 7 to 10 minutes, or toast them on the stove-top. Sprinkle pecans in ungreased heavy skillet; cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are browned.
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