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Quinoa with Cranberries and Pine Nuts

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How to Make 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.

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5 min prep time


20 min cook time


6servings


1/2 cup

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Step-By-Step Instructions:

  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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Nutrition facts

6 Servings



  • Serving Size

    1/2 cup


  • Amount per serving



    Calories





    240

  • % Daily value*

  • Total Fat
    12g

    15%

    • Saturated Fat
      1.4g

      7%
    • Trans Fats
      0g

  • Cholesterol
    0mg

    0%

  • Sodium
    210mg

    9%

  • Total Carbohydrate
    31g

    11%

    • Dietary Fiber
      3g

      11%
    • Total Sugars
      10g

  • Protein
    6g

  • Potassium
    270mg
    6%

Ingredients

quinoa
1 cup

low sodium chicken broth
2 cup

dried cranberries
1/2 cup

pine nuts (toasted)
3 tbsp

dried parsley
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

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