CRANBERRY PECAN QUINOA
1 cup pecan halves or pieces
2 teaspoons olive oil
¼ teaspoons salt
4 ounces fresh cranberries
2 Tablespoons maple syrup
2 Tablespoons water
2 teaspoons orange zest
1¾ cups uncooked quinoa
4 teaspoons extra-virgin olive oil, divided
3 tablespoons finely chopped shallots
2 cups water
⅓ cup dry white wine
½ teaspoon salt
¼ teaspoon freshly ground pepper roasted pecans
½ cup chopped fresh parsley
2 teaspoons balsamic vinegar
- Preheat oven to 325°F. Toss pecans and olive oil in a medium bowl to coat. Bake until fragrant and slightly darkened in color, about 15 minutes. Cool pecans on baking sheet.
- Increase oven temperature to 400°F. Toss the cranberries, maple syrup and orange zest together in a medium bowl to coat and then spread the mixture onto a small baking sheet. Add the water to the baking sheet. Bake for 10 minutes, until the cranberries are wrinkled and soft.
- Rinse and drain quinoa. Heat 2 teaspoons oil in a large saucepan over medium-high heat. Add shallots to pan; sauté 2 minutes or until tender. Add 2 cups water, wine, and salt to pan; bring to a boil. Add quinoa; cover, reduce heat, and simmer 15 minutes or until liquid is absorbed and quinoa is tender. Remove from heat; set aside, and cool slightly.
- In a large bowl, toss together the pecans, cranberries, quinoa, parsley, the remaining 2 teaspoons of olive oil, and the balsamic vinegar. Serve warm or at room temperature.
Recipe and image courtesy of: http://www.threebeansonastring.com