Quinoa Pilaf Ingredients:
2 cups dry whole-grain quinoa
4 cups water
2/3 cup dried cranberries
4 to 6 tablespoons finely
chopped red onion
1 cup finely chopped celery
2/3 cup toasted pecan pieces
Citrus Vinaigrette Ingredients:
4 tablespoons lemon juice
6 tablespoons extra virgin olive oil
3 teaspoons finely chopped fresh rosemary
1/4 teaspoon salt
1/4 teaspoon black pepper
Directions:
Add quinoa and water to rice cooker and cook until quinoa is soft and water has been absorbed. Add quinoa to large serving bowl and let cool about 15 minutes. If you don’t have a rice cooker, bring 4 cups of water to a boil in 4-quart saucepan. Add quinoa and bring back to boil. Cover saucepan and cook over medium heat for 12 minutes or until quinoa has absorbed all the water. Stir dried cranberries, red onion, celery, and pecans into quinoa. In a small bowl, combine citrus vinaigrette ingredients with a whisk. Drizzle over quinoa mixture and toss to blend ingredients. Cover and refrigerate pilaf until ready to serve.
Yield: Makes about 12 side servings Per serving: 227 calories