Quinoa with Cranberries and Pecans

 

2

tablespoons olive or canola oil

1

cup uncooked quinoa, rinsed, well drained

2

cups vegetable broth

1/2

cup sliced green onions (8 medium)

1

medium clove garlic, finely chopped (1/2 teaspoon)

1/2

teaspoon rubbed sage

1/3

cup sweetened dried cranberries

1/4

cup coarsely chopped pecans, toasted

1

cup Progresso® cannellini beans, drained and rinsed (from 19-oz can)

1/2

to 1 teaspoon grated orange peel

1/4

cup coarsely chopped fresh parsley

• 1 In 2-quart saucepan, heat 1 tablespoon of the oil over medium heat. Cook quinoa in oil 3 to 5 minutes, stirring frequently, until browned; stir in broth. Heat to boiling; reduce heat to low. Cover and simmer 15 minutes or until all liquid is absorbed.
• 2 Meanwhile, in 3-quart saucepan, heat remaining 1 tablespoon oil over medium heat. Cook onions, garlic and sage in oil about 5 minutes, stirring occasionally, until onions are crisp-tender; remove from heat. Stir in cooked quinoa and all remaining ingredients except parsley. Just before serving, sprinkle with parsley.