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Cranberry Pecan Quinoa

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By Cheri Liefeld
Updated Nov 20, 2012
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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
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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
Make With
Progresso Broth

Instructions

  • Step 
    1
    In small bowl, stir together cranberries and orange juice; set aside.
  • Step 
    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.
  • Step 
    3
    Stir 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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