Cranberry Pecan Quinoa
Cheri Liefeld
Updated Nov 20, 2012
Transform a protein-packed superstar into a popular holiday side dish with the easy addition of dried cranberries and toasted pecans.
Cranberry Pecan Quinoa
- Prep Time 15 min
- Total 30 min
- Servings 6
- Ingredients 10
Ingredients
- 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
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Make With
Progresso Broth
Instructions
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Step1In small bowl, stir together cranberries and orange juice; set aside.
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Step2In 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.
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Step3Stir in cranberry mixture and pecans. Remove from heat; sprinkle with thyme. Serve immediately or cover and refrigerate.
Nutrition
Nutrition Facts are not available for this recipe
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