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Recipe – Quinoa with Dried Cranberries and Toasted Pecans

  • Author: Mavis Butterfield



1 cup quinoa
2 1/4 cups chicken broth
1/4 cup coarsely chopped pecans
1/4 cup cranberries, chopped
1 Tbs. extra-virgin olive oil
1 garlic clove, minced


  1. Rinse the quinioa.
  2. Place the quinoa and chicken broth in a rice cooker and cook {I use the white rice option on my rice cooker}.
  3. While the quinoa is cooking, use a stir fry pan to heat up 1 tablespoon olive oil over medium heat.
  4. Toss the chopped pecans and garlic into the pan and toast {about 1 minute}.  Set aside.
  5. Once the quinoa is finished cooking, add the chopped cranberries plus the pecan and garlic mixture.
  6. Serve warm.