Quinoa with Orange and Cranberries
By DOMESTICDIVA
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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