Quinoa with Cranberries and Pine Nuts

Quinoa with Cranberries and Pine Nuts
Summary

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:

Diabetes Forecast Magazine



 

  • Prep time
    5 min
  • Cook 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

Ingredients

Ingredients

  • 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
Directions

Directions

  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.

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