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Cranberry Pecan Quinoa

cranberry pecan quinoa Lunch
Cranberry Pecan Quinoa
  • Prep 15 min
  • Total 30 min
  • Servings 6

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

Cheri Liefeld
Updated November 20, 2012
Progresso Broth
Make with
Progresso Broth


  • 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


  • 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.

  • 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.

No nutrition information available for this recipe

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