Cranberry Pecan Quinoa

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.

Prep Time



Total Time






cup sweetened dried cranberries
Juice of 1/2 orange
tablespoon olive oil
small onion, finely chopped (1/3 cup)
cup uncooked quinoa, rinsed, well drained
cups Progresso® chicken broth (from 32-oz carton)
tablespoon grated orange peel
teaspoon salt
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.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.