Recipe: CRANBERRY PECAN QUINOA

Author: Team ND   Date Posted: 26 November 2014 

CRANBERRY PECAN QUINOA

Here is wow To Create Healthier Traditional Holiday Dishes:
 
 
COOK TIME
 
SERVES
10
 
 
INGREDIENTS
 
For the pecans

1 cup pecan halves or pieces

2 teaspoons olive oil

¼ teaspoons salt

For the cranberries

4 ounces fresh cranberries

2 Tablespoons maple syrup

2 Tablespoons water

2 teaspoons orange zest

For the quinoa

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

Roasted cranberries

½ cup chopped fresh parsley

2 teaspoons balsamic vinegar

 
INSTRUCTIONS
 
For the pecans
  1. 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.
For the cranberries
  1. 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.
For the quinoa
  1. 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.
Putting it all together
  1. 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.
 

cranberry pecan quinoa nutrition info

Recipe and image courtesy of: http://www.threebeansonastring.com