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Steps
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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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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Nutrition Facts are not available for this recipe
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