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Red Harvest Quinoa Recipe
|Quinoa||1 Cup (16 tbs) (Uncooked Red / White)|
|Chopped red onion||1⁄4 Cup (4 tbs)|
|Chopped celery||1⁄3 Cup (5.33 tbs)|
|Chopped baking apples||1⁄2 Cup (8 tbs)|
|Roasted vegetable stock/Chicken broth||32 Ounce (1 1/2 Cup)|
|Orange juice||1⁄2 Cup (8 tbs)|
|Dried cranberries||1⁄2 Cup (8 tbs)|
|Pine nuts||1 3⁄4 Ounce, toasted (1 Jar Or 1/3 Cup)|
|Shredded parmesan cheese||1 Ounce (1/4 Cup)|
|Finely chopped parsley||2 Tablespoon|
Serving size: Complete recipe
Calories 1589 Calories from Fat 561
% Daily Value*
Total Fat 65 g100.4%
Saturated Fat 16.4 g81.8%
Trans Fat 0 g
Cholesterol 57.2 mg19.1%
Sodium 2687.1 mg112%
Total Carbohydrates 211 g70.4%
Dietary Fiber 27.7 g110.7%
Sugars 76.8 g
Protein 45 g89.2%
Vitamin A 74.2% Vitamin C 186.1%
Calcium 49.3% Iron 72.8%
*Based on a 2000 Calorie diet
1 Rinse quinoa under cold water for 1 minute and drain well.
2 In a 2-quart saucepan,melt butter over medium heat,cook onion,celery,apple and quinoa in butter for 5 minutes stirring occasionally.
3 Stir in vegetable stock and orange juice, bring to a boil.Reduce heat ,cover and simmer for 15-20 minutes or until all the liquid is absorbed and quinoa is tender.Fluff with a fork.
4 Stir in cranberries,nuts,cheese and salt .
5 Sprinkle with parsley before serving.