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1 cup quinoa
1 tablespoon olive oil
1/2 cup dried cranberries
1/2 cup roasted slivered almonds, coarsely chopped
salt to taste
freshly ground black pepper
1 tablespoon chopped fresh parsley
1. Bring a large pot of salted water to a boil. Add the quinoa and cook for 12 to 15 minutes until the quinoa is tender. Strain and rinse well with cold water. Drain well.
2. Transfer the quinoa to a large mixing bowl. Stir in the olive oil, cranberries and almonds. Season to taste with salt and pepper.
3. Garnish with chopped parsley.
To roast whole, slivered, chopped or sliced almonds: Spread in an ungreased baking pan. Place in a 350°F oven and bake 10 minutes or until golden brown and fragrant; stir once or twice to ensure even browning. Note that almonds will continue to roast slightly after removing from oven.
Serving Size: 1/2 cup
Number of Servings: 4
|Fat||12 g||Fiber||4 g|
|Protein||8 g||Saturated Fat||1 g|
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