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QUINOA PILAF WITH CRANBERRIES AND ALMONDS

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Ingredients

1 tablespoon extra-virgin olive oil
1 small red onion, chopped
1 cup uncooked quinoa, rinsed and drained
2 cups low-sodium chicken or vegetable broth
1/2 teaspoon salt
2/3 cup dried cranberries
2/3 cup sliced almonds, toasted

Nutritional information

1
Per Serving
220
calories
9g
total fat
1g
saturated fat
240mg
sodium
32g
carbohydrates
4 g
dietary fiber
9g
sugar
6g
protein

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QUINOA PILAF WITH CRANBERRIES AND ALMONDS

Features:
  • Vegan
  • Medium

Ingredients

Directions

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Heat oil in a medium pot over medium high heat.

Add onions and cook, stirring often, until just softened, 2 to 3 minutes. Add quinoa and toast, stirring constantly, for 1 minute. Stir in broth and salt and bring to a boil then reduce heat to medium low, cover and simmer for 10 minutes.

Stir in cranberries, cover again and continue to cook until liquid is completely absorbed and quinoa is tender, 8 to 10 minutes more.

Toss with almonds and serve.

SmartPoints value : 7

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