Cranberry Pecan Quinoa

Vegetarian
Gluten Free
Dairy Free
Health score
13%
Cranberry Pecan Quinoa
30 min.
6
262kcal

Suggestions


Looking for a delightful and nutritious side dish that will impress your guests and elevate your meals? Look no further than our Cranberry Pecan Quinoa! This vibrant dish combines the nutty flavor of quinoa with the sweet and tangy notes of dried cranberries and fresh orange juice, creating a perfect harmony of tastes that will tantalize your taste buds.

Not only is this recipe vegetarian, gluten-free, and dairy-free, but it also packs a punch with its wholesome ingredients. The toasted pecans add a satisfying crunch, while the fresh thyme brings a hint of earthiness that complements the dish beautifully. With just 30 minutes of preparation time, you can whip up this colorful quinoa dish that serves six, making it an ideal choice for family gatherings, potlucks, or even a cozy weeknight dinner.

Each serving is a guilt-free indulgence at only 262 calories, allowing you to enjoy a delicious meal without compromising your health goals. The combination of protein, healthy fats, and carbohydrates ensures that you’ll feel satisfied and energized. So, whether you’re a seasoned cook or a kitchen novice, our Cranberry Pecan Quinoa is a must-try recipe that will leave everyone asking for seconds!

Ingredients

  • 0.7 cup cranberries dried sweetened
  • 0.5  orange juice 
  • tablespoon olive oil 
  • 0.3 cup onion finely chopped
  • cup quinoa rinsed uncooked drained well
  • cups chicken broth (from 32-oz carton)
  • tablespoon orange zest grated
  • teaspoon salt 
  • 0.7 cup pecans toasted coarsely chopped
  • leaves thyme leaves fresh chopped

Equipment

  • bowl
  • sauce pan

Directions

  1. In small bowl, stir together cranberries and orange juice; set aside.
  2. In 2-quart saucepan, heat oil over medium-high heat. Cook onion in oil, stirring frequently, until softened.
  3. Add quinoa; cook and stir 1 minute.
  4. Add broth, orange peel and salt.
  5. Heat to boiling; reduce heat to low. Cover; simmer 10 to 15 minutes or until broth is absorbed. Fluff with fork.
  6. Stir in cranberry mixture and pecans.
  7. Remove from heat; sprinkle with thyme.
  8. Serve immediately or cover and refrigerate.

Nutrition Facts

Calories262kcal
Protein8.48%
Fat43.19%
Carbs48.33%

Properties

Glycemic Index
22.33
Glycemic Load
0.51
Inflammation Score
-5
Nutrition Score
10.440434826457%

Flavonoids

Cyanidin
1.38mg
Delphinidin
0.9mg
Catechin
0.88mg
Epigallocatechin
0.68mg
Epicatechin
0.1mg
Epigallocatechin 3-gallate
0.28mg
Eriodictyol
0.01mg
Hesperetin
0.6mg
Naringenin
0.11mg
Apigenin
0.01mg
Luteolin
0.08mg
Isorhamnetin
0.45mg
Kaempferol
0.06mg
Myricetin
0.33mg
Quercetin
2.42mg

Nutrients percent of daily need

Calories:261.71kcal
13.09%
Fat:13.11g
20.17%
Saturated Fat:1.3g
8.12%
Carbohydrates:33g
11%
Net Carbohydrates:28.85g
10.49%
Sugar:11.39g
12.66%
Cholesterol:1.57mg
0.52%
Sodium:680.78mg
29.6%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:5.79g
11.59%
Manganese:1.21mg
60.44%
Magnesium:73.73mg
18.43%
Phosphorus:171.06mg
17.11%
Copper:0.34mg
17.03%
Fiber:4.15g
16.6%
Folate:58.36µg
14.59%
Vitamin B1:0.21mg
14%
Zinc:1.52mg
10.13%
Vitamin E:1.52mg
10.12%
Iron:1.79mg
9.95%
Vitamin B2:0.16mg
9.5%
Vitamin B6:0.18mg
9.18%
Potassium:256.09mg
7.32%
Vitamin C:4.94mg
5.99%
Selenium:3.32µg
4.75%
Vitamin B3:0.86mg
4.3%
Vitamin B5:0.39mg
3.86%
Calcium:31.28mg
3.13%
Vitamin K:2.89µg
2.75%