CRANBERRY PECAN QUINOA

Cranberry Pecan Quinoa image

Provided by Cheri Liefeld

Categories Lunch

Time 30m

Yield 6

Number Of Ingredients 10

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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

Steps:

In small bowl, stir together cranberries and orange juice; set aside.
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.
Stir in cranberry mixture and pecans. Remove from heat; sprinkle with thyme. Serve immediately or cover and refrigerate.

Nutrition Facts : ServingSize 1 Serving