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Makes: 4 servings
Prep time: 15 minutes
Cook time: 20 minutes
1 cup quinoa
2 cups water
1 tablespoon olive oil
1/2 cup thinly sliced scallions, white and green parts
1/2 cup dried cranberries
1 tablespoon chopped flat-leaf parsley
1 teaspoon lemon zest
Juice of 1 lemon
2 teaspoons honey
Freshly ground black pepper
1/2 cup pecan halves, toasted
1. In a medium saucepan, bring the quinoa and water to a boil over medium-high heat. Lower heat and simmer, covered, until liquid is absorbed and quinoa is tender, 15 to 20 minutes. Fluff quinoa with a fork and let cool slightly.
2. Meanwhile, in a large mixing bowl, combine the oil, scallions, cranberries, parsley, lemon zest, lemon juice, and honey. Stir in quinoa, reserving 1/2 cup for the ?oatmeal? recipe on the next slide. Season with salt and black pepper to taste. Top with the toasted pecans.
Nutrition facts per serving: 326 calories, 7g protein, 43g carbohydrate, 16g fat (1.6g saturated), 5g fiber