Quinoa w/ Dried Cranberries and Walnuts
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Quinoa w/ Dried Cranberries and Walnuts calories by ingredient
Introduction
Excellent Side Dish, Adopted from Chef Larry Yonda's recipes, Channel 2 - Houston Excellent Side Dish, Adopted from Chef Larry Yonda's recipes, Channel 2 - HoustonNumber of Servings: 6
Ingredients
-
¼ cup Chopped Pecans
1 Tbsp Extra Virgin Olive Oil
1 Cup Quinoa, rinsed and well drained
2 Cups Low Sodium Chicken Stock or Vegetable Stock
1 clove garlic, minced
Kosher or Sea Salt
2 Tbsp Dried Cranberries
Directions
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