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Quinoa with Orange and Cranberries

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Rate this recipe 4.5/5 (41 Votes)

Ingredients

  • Studded with cranberries and juicy chunks of orange, this quinoa side dish blends the comfort of rice pilaf with the freshness of a salad. To make it a more substantial meal, stir in shredded cooked chicken.
  • 1 tablespoon olive oil
  • 1/2 cup sliced green onions
  • 1 teaspoon curry powder
  • 2 cups lower-sodium vegetable or chicken broth
  • 1 cup quinoa, rinsed, drained
  • 1/2 teaspoon salt, divided
  • 2 cups shredded carrots (about 3 medium)
  • 1/3 cup dried cranberries, coarsely chopped
  • 1 medium orange, peeled, white pith removed, cut into 1/2-inch pieces
  • 1 teaspoon grated orange peel
  • 2 tablespoons chopped fresh parsley

Details

Preparation

Step 1

1 Heat oil in medium saucepan over medium heat until hot. Cook onions 2 minutes or until wilted but not browned. Add curry powder; cook and stir 30 seconds (be careful not to burn). Add broth, quinoa and 1/4 teaspoon of the salt; bring to a boil. Reduce heat to low; cover and simmer 15 minutes or until water is absorbed and quinoa is translucent.

2 Meanwhile, combine carrots, cranberries, orange, orange peel and remaining 1/4 teaspoon salt in medium bowl. Carefully stir mixture into quinoa; cover and let stand 3 minutes. Sprinkle with parsley.

6 (1-cup) servings

PER SERVING: 180 calories, 4 g total fat (.5 g saturated fat), 4.5 g protein, 33 g carbohydrate, 0 mg cholesterol, 320 mg sodium, 4 g fiber


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