Quinoa with Dried Fruit and Nuts Gluten Free

Adapted from the Dole Nutrition Institute

2 cups vegetable broth
1 cup quinoa
Pinch of sea salt
1/3 cup dried cranberries
1/3 cup dried apricots, diced
2 Tbsp fresh thyme leaves, minced
1/4 cup toasted pecans, chopped

In a medium saucepan, bring the broth to a boil. Add quinoa and salt. Reduce heat to low, cover and simmer for 12 to 15 minutes, until all of the liquid is absorbed. Stir the cranberries, apricots, and thyme into the hot quinoa. Top with pecans and serve hot or at room temperature.

Makes 6 servings

Per serving: 196 calories; 5g total fat; 0g saturated fat; 0mg cholesterol; 184mg sodium; 32g total carbohydrates; 5g protein;

Allergy Warning: Contains Other Nuts

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