Quinoa with Cranberries and Pine Nuts

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.

  • Prep time
    20 min
  • Servings
    6 Servings
  • Serving size
    1/2 cup
Nutrition Facts

Nutrition Facts

6 Servings

  • Serving Size
    1/2 cup
  • Amount per serving Calories 245

  • Total Fat 12g
    • Saturated Fat 1.5g
  • Cholesterol 0mg
  • Sodium 190mg
  • Total Carbohydrate 31g
    • Dietary Fiber 3g
    • Total Sugars 10g
  • Protein 6g
  • Potassium 260mg

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



  • low sodium chicken broth (fat-free, reduced-sodium)
    2 cup
  • quinoa
    1 cup
  • cranberries (dried)
    1/2 cup
  • pine nuts (toasted)
    3 tbsp
  • parsley (dried)
    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


  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.

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

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

  4. 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.