1
jar (1 3/4 oz) pine nuts (about 1/3 cup), toasted
1/4
cup shredded Parmesan cheese (1 oz)
1/4
teaspoon salt
2
tablespoons finely chopped parsley
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Steps
1
Rinse quinoa thoroughly by placing in a fine-mesh strainer and holding under cold running water until water runs clear; drain well.
2
In 2-quart saucepan, melt butter over medium heat. Cook onion, celery, apple and quinoa in butter 5 minutes, stirring occasionally.
3
Stir in vegetable stock and orange juice. Heat to boiling; reduce heat. Cover; simmer 15 to 20 minutes or until all liquid is absorbed and quinoa is tender. Fluff with fork.
4
Stir in cranberries, nuts, cheese and salt. Sprinkle with parsley.
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Quinoa, pronounced KEEN-wah, is very mild flavored, whole grain and loaded with nutrients. Before cooking, it needs to be thoroughly rinsed to remove its natural bitter coating. Place it in a fine-mesh strainer and hold under cold running water until the water runs clear.
Once you're used to eating grains, you'll want to serve them often. Quinoa is high in protein, low in fat and cooks quickly, making it a great grain to use. The cranberries, orange juice and apple are reminiscent of fall. If you'd like to reduce the saturated fat, use canola oil instead of butter.
Whole Grain Serving: 1
To Toast Nuts: Sprinkle nuts in ungreased skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until light brown. Remove from heat.
Chopped walnuts, pecans or slivered almonds can be substituted for the pine nuts. Any of these adds a crunch to this dish, to make it special.
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