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:
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- Prep time
- 5 min
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- Cook time
- 20 min
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- Servings
- 6 Servings
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- Serving size
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1/2 cup
Ingredients
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quinoa
- 1 cup
- 1 cup
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low sodium chicken broth
- 2 cup
- 2 cup
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dried cranberries
- 1/2 cup
- 1/2 cup
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pine nuts (toasted)
- 3 tbsp
- 3 tbsp
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dried parsley
- 1 tsp
- 1 tsp
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balsamic vinegar
- 2 tbsp
- 2 tbsp
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Dijon Mustard
- 1/2 tsp
- 1/2 tsp
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garlic (minced)
- 1 clove
- 1 clove
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olive oil
- 3 tbsp
- 3 tbsp
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ground black pepper
- 1/4 tsp
- 1/4 tsp
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Directions
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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.
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Turn off the heat and let the quinoa stand for 5 minutes. Fluff with a fork.
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While the quinoa is cooking; whisk together the dressing ingredients.
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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.