Salads
2/3 cup (150 mL) sweetened dried cranberries
Juice of 1/2 orange
1 tablespoon (15 mL) olive oil
1 small onion finely chopped (1/3 cup/75 mL)
1 cup (250 mL) uncooked quinoa rinsed, well drained
2 cups (500 mL) chicken broth
1 tablespoon (15 mL) grated orange peel
1 teaspoon (5 mL) salt
2/3 cup (150 mL) coarsely chopped pecans toasted
Chopped fresh thyme leaves if desired
In small bowl, stir together cranberries and orange juice; set aside.
In 2-quart saucepan, heat oil over medium-high heat. Cook onion in oil, stirring frequently, until softened. Add quinoa; cook and stir 1 minute. Add broth, orange peel and salt. Heat to boiling; reduce heat to low. Cover; simmer 10 to 15 minutes or until broth is absorbed. Fluff with fork.
Stir in cranberry mixture and pecans. Remove from heat; sprinkle with thyme. Serve immediately or cover and refrigerate.