orange scented quinoa with turkey, peacans & cranberries
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
-1.75 cups low sodium chicken broth-1/2 tsp kosher salt-1 organge-1 cup quinoa-1/4 cup dried cranberries-1/3 cup unsalted pecans, chopped-1 cup spinach-20oz or 1 and 1/2 cups turkey (already cooked)
1. in a 3 qt saucepan, bring broth and salt to a boil. add juice from orange and quinoa, reduce heat to low, cover and cook until quinoa has absorbed all the liquid, approx 10-15 minutes. full quinoa with fork before adding other ingredients.
2. while quinoa cooks, soak cranberries in 1 cup hot water until softened, about 5 minutes. remove cranberries from water and squeeze away excess liquid. discard soaking water and chop cranberries finely.
3. place pecans in a small nonstick skiller over medium-high heat and cook for 5 minutes, stirring or tossing frequently, until pecans are fragrant and slightly golden.
4. gently stil cranberries, pecans, spinach and turkey breask into quinoa.
makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user DIANEMARY126.
2. while quinoa cooks, soak cranberries in 1 cup hot water until softened, about 5 minutes. remove cranberries from water and squeeze away excess liquid. discard soaking water and chop cranberries finely.
3. place pecans in a small nonstick skiller over medium-high heat and cook for 5 minutes, stirring or tossing frequently, until pecans are fragrant and slightly golden.
4. gently stil cranberries, pecans, spinach and turkey breask into quinoa.
makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user DIANEMARY126.
Nutritional Info Amount Per Serving
- Calories: 489.6
- Total Fat: 14.3 g
- Cholesterol: 97.6 mg
- Sodium: 259.2 mg
- Total Carbs: 38.8 g
- Dietary Fiber: 8.6 g
- Protein: 50.3 g
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