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Quinoa with Apricots and Pecans
Recipe Tip
Whole Grain Goodness
Eating at least 3 servings of whole grain daily may help reduce blood cholesterol. Look for the word "whole" to be sure you get the whole grain.
Source
The Sugar Solution Cookbook (2006) p. 234
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Quinoa with Apricots and Pecans

Quinoa sets the stage for sweet and nutty flavors to mingle perfectly. From Prevention Healthy Cooking.
Prep Time:15 min
Start to Finish:35 min
makes:4 servings

3tablespoons chopped pecans
2/3cup quinoa
2/3cup orange juice
2/3cup water
1/3cup chopped dried apricots
1/4cup golden raisins
2green onions, finely chopped
1tablespoon chopped fresh cilantro
1tablespoon lemon juice
1teaspoon olive oil
1/2teaspoon salt
1.In small nonstick skillet, toast pecans over medium heat, stirring often, 3 to 4 minutes or until lightly toasted. Tip onto a plate; let cool.
2.Place quinoa in a fine-mesh strainer; rinse under cold running water 2 minutes. In medium saucepan, stir together quinoa, orange juice and water. Heat to boiling. Reduce heat; cover and simmer 12 to 15 minutes or until liquid is absorbed. Transfer the quinoa to a large bowl. Add apricots, raisins, green onions, cilantro and toasted pecans. Stir in lemon juice, oil and salt.

Nutritional Information
1 Serving: Calories 240 (Calories from Fat 60); Total Fat 7g (Saturated Fat 1/2g, Trans Fat 0g); Cholesterol 0mg; Sodium 310mg; Total Carbohydrate 40g (Dietary Fiber 3g, Sugars 18g); Protein 5Percent Daily Value*: Vitamin A 10%; Vitamin C 15%; Calcium 4%; Iron 20Exchanges: 1 1/2 Starch; 1 Other Carbohydrate; 0 Vegetable; 1 1/2 Fat Carbohydrate Choices: 2 1/2 
*Percent Daily Values are based on a 2,000 calorie diet.
MyPyramid Servings 1 oz-equivalents Grains, 1/2 c Fruits
©Copyright 2008, Rodale, Inc.

 
 
 
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