Quinoa with Cranberries and Pine Nuts - Recipes for Healthy Living by the American Diabetes Association®

By ladydee009

Ingredients

• 2 cups fat-free, reduced
• sodium chicken broth
• 1 cup quinoa
• 1/2 cup dried cranberries
• 3 Tbsp pine nuts, toasted
• 1 tsp parsley, dried
• Dressing
• 2 Tbsp balsamic vinegar 1/2 tsp dijon mustard
• 1 clove garlic, minced
• 3 Tbsp olive oil
• 1/4 tsp ground black pepper.

Details

Servings 6
Adapted from diabetes.org

Preparation

Step 1

Heat the chicken broth in a pot over medium-high heat and bring it to a boil. Stir in the quinoa; cover and reduce heat to simmer for 15 minutes. Add the cranberries; cover and cook for 5 more minutes.

Turn off the heat and let the quinoa stand for 5 minutes. Fluff with a fork.

While the quinoa is cooking; whisk together the dressing ingredients.

Pour the dressing over the cooked quinoa. Add the toasted pine nuts and mix well. Pour the quinoa into a serving bowl and sprinkle with dried parsley. Serve warm or cold.

MAKE IT GLUTEN-FREE: Confirm all ingredients are gluten-free, including chicken broth, and this recipe can be made gluten-free.

Choices/Exchanges: 1 1/2 Starch, 1/2 Fruit, 2 Fat

1/2 cup = 31 carbs