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Quinoa with Cranberries and Pine Nuts
5 min prep time
20 min cook time
6servings
Recipe by
Lara Rondinelli Hamilton, RD, LDN, CDE and Jennifer Bucko Lamplough
Source
The Diabetes Cookbook
Photo by
Mittera
How to Make Quinoa with Cranberries and Pine Nuts
Quinoa is a whole-grain that can be used in place of rice in many recipes. It is higher in protein than other grains and is also a good source of fiber. This recipe fits well on your Thanksgiving table, too! Swap stuffing and cranberry sauce for this healthy alternative.
Find this recipe and more in The Diabetes Cookbook. To order dierctly from the American Diabetes Association, click here.
This recipe featured in:
5 min prep time
20 min cook time
6servings
1/2 cup
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Step-By-Step Instructions:
- 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.
Nutrition facts
6 Servings
-
Serving Size
1/2 cup
- Amount per serving Calories 240
-
Total Fat
12g
- Saturated Fat 1.4g
- Trans Fats 0g
- Cholesterol 0mg
- Sodium 210mg
-
Total Carbohydrate
31g
- Dietary Fiber 3g
- Total Sugars 10g
- Added Sugars 0g
- Protein 6g
- Potassium 270mg
- Phosphorous 185mg
Ingredients
quinoa
1 cup
low sodium chicken broth
2 cup
dried cranberries
1/2 cup
pine nuts (toasted)
3 tbsp
dried parsley
1 tsp
balsamic vinegar
2 tbsp
Dijon Mustard
1/2 tsp
garlic (minced)
1 clove
olive oil
3 tbsp
ground black pepper
1/4 tsp
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