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Name: Warm quinoa
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 2 cups quinoa; 2 tbl olive oil; 3 tbl parsley; 1 1/2 tsp cilantro; 4 scallions; 4 cups water or stock; 3 medium shallots white part finely chopped reserve green tops; 2 small orange peppers; 3 medium carrots; 1 small fennel bulb; 1 tsp cumin; Grated peel of 1 lemon; 1/2 cup dried cranberries soaked in hot water; 1/2 cup chopped pecans; Salt

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INGREDIENTS

2 cups quinoa
2 tbl olive oil
3 tbl parsley
1 1/2 tsp cilantro
4 scallions
4 cups water or stock
3 medium shallots white part finely ; chopped reserve green tops
2 small orange peppers
3 medium carrots
1 small fennel bulb
1 tsp cumin
Grated peel of 1 lemon
1/2 cup dried cranberries ; soaked in hot water
1/2 cup chopped pecans
Salt

INSTRUCTIONS

Put quinoa, parsley, cilantro and scallion tops into saucepan with a lid. Add water and 1 tbl olive oil. Bring to a boil. Cover, turn heat to low and simmer 20 min. Take off heat and set aside, covered, until you are ready to use it.

While quinoa cooking, heat remaining olive oil in large saute pan over medium heat. Add shallots and gently saute 2-3 min until they start to soften. Add peppers, carrots, and fennel, and cook another 2-3 min until they start to soften.

Remove cover from veggies. Turn up to medium-high heat and add cumin. Stir 1 minute then add chopped scallions, 1/3 parsley and cilantro, and lemon zest. Stir to mix well and cook for a minute.

Add cranberries and chopped nuts and mix well. Just before serving, add herbs and mix to heat through for a minute.

NOTES

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Warm quinoa

2 cups quinoa
2 tbl olive oil
3 tbl parsley
1 1/2 tsp cilantro
4 scallions
4 cups water or stock
3 medium shallots white part finely chopped reserve green tops
2 small orange peppers
3 medium carrots
1 small fennel bulb
1 tsp cumin
 Grated peel of 1 lemon
1/2 cup dried cranberries soaked in hot water
1/2 cup chopped pecans
 Salt

Remove cover from veggies. Turn up to medium-high heat and add cumin. Stir 1 minute then add chopped scallions, 1/3 parsley and cilantro, and lemon zest. Stir to mix well and cook for a minute.

Add cranberries and chopped nuts and mix well. Just before serving, add herbs and mix to heat through for a minute.

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Nutrition

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Serving Size: 1 (1032g)
Recipe Makes: 1

Calories: 2381
Calories from Fat: 677 (28%)

Amt Per Serving		% DV

	Total Fat 75.2g	100 %
	Saturated Fat 7.6g	38 %
	Monounsaturated Fat 34.8g
	Polyunsanturated Fat 27.9g
Cholesterol 0mg		0 %
Sodium 290.3mg		10 %
Potassium 4591.1mg		121 %
Total Carbohydrate 366.3g		108 %
	Dietary Fiber 54g	216 %
	Sugars, other 312.4g
Protein 75.2g		107 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2381

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