Cranberry Apple Red Quinoa
"This recipe was inspired by one I saw on A Bicycle Built for Two blog. I changed it up slightly, and this is my version. I used fresh clementines, but canned satsuma mandarin oranges would be a brighter orange and prettier. This is a nice fall side dish, or a light lunch -- my preference. Update: I enjoyed this at lunch, but when I warmed it up for dinner, I started thinking about what meal fit better, and decided it's probably more suited for breakfast. I'm going to mix this with my regular oatmeal tomorrow and I think that will be great."
Ingredients
Nutritional
- Serving Size: 1 (375.7 g)
- Calories 399.3
- Total Fat - 7.7 g
- Saturated Fat - 1.2 g
- Cholesterol - 2.9 mg
- Sodium - 416.5 mg
- Total Carbohydrate - 73.9 g
- Dietary Fiber - 7.5 g
- Sugars - 19.1 g
- Protein - 12.5 g
- Calcium - 103.9 mg
- Iron - 5.4 mg
- Vitamin C - 24.1 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
To a heavy medium-size saucepan, add quinoa, apple chunks, cinnamon sticks, orange juice, and water.
Step 2
Cover and cook over medium heat for 30-40 minutes. Check periodically so the quinoa doesn't boil over. You may need to remove the cover after 15-20 minutes to allow all the liquids to be absorbed/reduced.
Step 3
When quinoa is cooked to your preference, add cranberries and oranges. Cook over low heat 2-3 minutes until heated through. Serve topped with chopped walnuts.
Tips
No special items needed.