Transform a protein-packed superstar into a popular holiday side dish with the easy addition of dried cranberries and toasted pecans.
SAVE ON THIS RECIPE!
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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