Cranberry Pecan Quinoa Recipes

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

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

Make and share this Cranberry Apple Pecan Quinoa Salad recipe from Food.com.

Provided by Livelymommie

Categories Low Cholesterol

Time 25m

Yield 6 , 6 serving(s)

Number Of Ingredients 11

Ingredients

1 1/2 cups chicken broth
1 cup quinoa, rinsed
3 tablespoons olive oil
1 1/2 tablespoons Dijon mustard
1 teaspoon maple syrup (to taste)
1/4 teaspoon ground cinnamon
salt & fresh ground pepper
1 large crisp apple, chopped into small pieces
1 cup pecan pieces
1/2 cup dried cranberries
1/2 cup grated parmesan cheese (optional)

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.
If you would like to serve the salad cold, you can prepare the recipe the same way, but don't add the sauce, cranberries, apples, and pecans until the quinoa has cooled. Then, mix all together in a bowl and refrigerate for at least 30 minutes.

Nutrition Facts : Calories 328.1, Fat 22.1, SaturatedFat 2.4, Sodium 231.5, Carbohydrate 28.1, Fiber 5.2, Sugar 5.8, Protein 7.2

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