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Cranberry Pecan Quinoa

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Cranberry Pecan Quinoa
  • Prep 15 min
  • Total 30 min
  • Servings 6
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Transform a protein-packed superstar into a popular holiday side dish with the easy addition of dried cranberries and toasted pecans.
By Cheri Liefeld
Updated Nov 20, 2012

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
Make With
Make With
Progresso Broth

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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Serve this dish warm or at room temperature, or chill it and serve as a salad.
  • tip 2
    Make sure to thoroughly rinse the quinoa before cooking to remove its natural bitter coating.
  • tip 3
    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

Nutrition Facts are not available for this recipe
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