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

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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.

EXPERT TIPS

Expert Tips

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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