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Cranberry Pecan Quinoa (Gluten Free)

cranberry pecan quinoa (gluten free) Side
Cranberry Pecan Quinoa (Gluten Free)
  • Prep 15 min
  • Total 30 min
  • Servings 6
  • Pinterest
    28
  • Print
    312
  • Save
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Turn a protein packed grain into a holiday side dish with the addition of dried cranberries and toasted pecans. ...MORE + LESS -

Ingredients

2/3 cup (150 mL) sweetened dried cranberries
Juice of 1/2 orange
1 tbsp (15 mL) olive oil
1 small onion, finely chopped (1/3 cup/75 mL)
1 cup (250 mL) uncooked quinoa, rinsed, well drained
2 cups (500 mL) chicken broth
1 tbsp (15 mL) grated orange peel
1 tsp (5 mL) salt
2/3 cup (150 mL) coarsely chopped pecans, toasted
Chopped fresh thyme leaves, if desired

Steps

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  • 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.

Expert Tips

  • COOKING GLUTEN FREE?: Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
  • Tip: Serve this dish warm or at room temperature, or chill it and serve as a salad.
  • Success: Make sure to thoroughly rinse the quinoa before cooking to remove its natural bitter coating.
  • How To: 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 Information

No nutrition information available for this recipe

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