Quinoa w/ Dried Cranberries and Walnuts
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
¼ cup Chopped Pecans1 Tbsp Extra Virgin Olive Oil1 Cup Quinoa, rinsed and well drained2 Cups Low Sodium Chicken Stock or Vegetable Stock1 clove garlic, mincedKosher or Sea Salt2 Tbsp Dried Cranberries
Preheat the oven to 350 degrees. Spread the pecans in a small baking pan and place in the oven. Toast the pecans until they are fragrant and have taken color (10 to 15 minutes). Pour onto a plate and let cool.
Meanwhile, in a large, deep frying pan over medium-high heat, warm the olive oil until a quinoa seed dropped into it sizzles upon contact. Add the quinoa and cook, stirring, until the seeds are separate and golden, about 5 minutes. Add the garlic and cook for 1 minute until fragrant. Add 2 cups of stock and ½ tsp of salt. Bring to a boil and reduce the heat to medium, cover and cook until the liquid is absorbed, 15 to 18 minutes. Uncover and cook until any excess moisture is cooked off, about a minute. Spoon the Quinoa into a warmed serving dish. Top with Pecans and Cranberries and serve.
Variation: Omit the Pecans and substitute 2 Tbsp Pine Nuts, lightly toasted. Gently stir in 2 cups of chopped steamed broccoli florets into the quinoa during the last minute of cooking.
Serving Size: 6
Meanwhile, in a large, deep frying pan over medium-high heat, warm the olive oil until a quinoa seed dropped into it sizzles upon contact. Add the quinoa and cook, stirring, until the seeds are separate and golden, about 5 minutes. Add the garlic and cook for 1 minute until fragrant. Add 2 cups of stock and ½ tsp of salt. Bring to a boil and reduce the heat to medium, cover and cook until the liquid is absorbed, 15 to 18 minutes. Uncover and cook until any excess moisture is cooked off, about a minute. Spoon the Quinoa into a warmed serving dish. Top with Pecans and Cranberries and serve.
Variation: Omit the Pecans and substitute 2 Tbsp Pine Nuts, lightly toasted. Gently stir in 2 cups of chopped steamed broccoli florets into the quinoa during the last minute of cooking.
Serving Size: 6
Nutritional Info Amount Per Serving
- Calories: 151.6
- Total Fat: 7.1 g
- Cholesterol: 0.0 mg
- Sodium: 384.4 mg
- Total Carbs: 18.3 g
- Dietary Fiber: 2.0 g
- Protein: 4.8 g
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