Cranberry Pecan Quinoa Recipes

CRANBERRY PECAN QUINOA

Cranberry Pecan Quinoa image

Transform a protein-packed superstar into a popular holiday side dish with the easy addition of dried cranberries and toasted pecans.

Provided by Cheri Liefeld

Categories Lunch

Time 30m

Yield 6

Number Of 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

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

CRANBERRY APPLE PECAN QUINOA SALAD

Cranberry Apple Pecan Quinoa Salad image

A beautiful and light take on a fall salad. The tastes mix well together and it can be served hot or cold. I like to pair it with Dijon-crusted salmon!

Provided by jrsolger

Categories Salad Grains Quinoa Salad Recipes

Time 25m

Yield 6

Number Of Ingredients 11

Ingredients

1 ½ cups chicken broth
1 cup quinoa, rinsed
3 tablespoons olive oil
1 ½ tablespoons Dijon mustard
1 teaspoon maple syrup, or more to taste
¼ teaspoon ground cinnamon
salt and ground black pepper to taste
1 large crisp apple, chopped into small pieces
1 cup pecan pieces
½ cup dried cranberries
½ cup grated Parmesan cheese

Steps:

Stir chicken broth and quinoa together in a saucepan; bring to a boil, reduce heat to low, place cover on the saucepan, and cook until the broth is absorbed, about 10 minutes. Remove saucepan from heat and fluff with a fork.
Whisk olive oil, Dijon mustard, maple syrup, and cinnamon together in a bowl; season with salt and pepper. Drizzle sauce over the quinoa; stir. Add apple pieces, pecan pieces, cranberries, and Parmesan cheese; stir. Return cover to the saucepan and let the mixture steam until the sauce warms and the apples soften slightly, 5 to 10 minutes.

Nutrition Facts : Calories 372.4 calories, Carbohydrate 35.7 g, Cholesterol 5.9 mg, Fat 23.4 g, Fiber 5.1 g, Protein 8.3 g, SaturatedFat 3.4 g, Sodium 197.7 mg, Sugar 11.6 g

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