Photo: Ella Olsson
Quinoa with Dried Cranberries and Toasted Pecans
7 ingredients
Serves 4.
openrecipes
Quinoa, a tiny, nutritious seed native to the Andes, is high in protein and loaded with niacin, iron, phosphorus and potassium. The cooked seeds are crunchy and nutty, the perfect background for dried fruits and toasted nuts.
Estimated Nutrition (whole recipe, rough)
610
Calories
12g
Protein
38g
Fat
61g
Carbs
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Quinoa | 1 cup cooked (185g) | 222 |
| Pecans | 1 oz (28g / ~19 halves) | 196 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Grape | 1/2 cup (76g) | 62 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/4 cup coarsely chopped pecans
- 1 Tbs. extra-virgin olive oil
- 1 cup quinoa, rinsed thoroughly in a sieve and drained well
- 1 garlic clove, minced
- 2 cups water
- 1/2 tsp. kosher salt
- 2 Tbs. dried cranberries, coarsely chopped
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes