Wednesday, March 29, 2017

Cranbery Spice Quinoa with Pecans

September 18, 2012 by LaDonna Loehrke  
Filed under Recipe Box

It is starting to feel like Fall here and with it comes the interest in those seasonal fruits that have our attention at this time of year!

This morning I was in the mood for some of those seasonal goodies and added them to my quinoa for a hearty, but not heavy, breakfast.

It would also be a great side dish with chicken, turkey, pork, duck or pheasant!

Hope you enjoy!

Cranbery Spice Quinoa with Pecans

Created by LaDonna Loehrke on 9-18-2012

Serves: 4

1 cup quinoa (cooked in 1 ¼ cups water)

2 medium apples, unpeeled & chopped (choose from those that are great for cooking)

4 Tablespoons raw pecans, broken into pieces

1 ½ Tablespoons Wildtree Natural Butter Flavor Grapeseed Oil

4 teaspoons Wildtree Cranberry Spice Blend

2 – 3 teaspoons Real Maple Syrup

Rinse quinoa before cooking. Heat water to boiling; reduce heat to a low simmer and add quinoa. Cover and let cook for 10 minutes. Check to see that all liquid has been absorbed. If not, cover for an additional 5 -7 minutes until all water has been absorbed. When thoroughly cooked, fluff with a fork, cover and set aside.

Meanwhile, in a large non-stick skillet heat the grapeseed oil on medium heat. Add chopped apple and sauté for 5 minutes or until crisp-tender. Add pecans and cook an additional 3 minutes to lightly toast them. Stir in cooked quinoa and Cranberry Spice Blend to heat through and soften cranberries. Remove from heat, drizzle real maple syrup over the top, stir, and serve warm.

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