Ingredients
1
cup uncooked red or white quinoa
1
tablespoon butter or margarine
1/4
cup chopped red onion
1/3
cup chopped celery
1/2
cup coarsely chopped baking apple
1 1/2
cups roasted vegetable stock (from 32-oz container) or chicken broth
1/2
cup orange juice
1/2
cup sweetened dried cranberries
1
jar (1 3/4 oz) pine nuts (about 1/3 cup), toasted
1/4
cup shredded Parmesan cheese (1 oz)
1/4
teaspoon salt
2
tablespoons finely chopped parsley
Preparation
Rinse quinoa thoroughly by placing in a fine-mesh strainer and holding under cold running water until water runs clear; drain well.
In 2-quart saucepan, melt butter over medium heat. Cook onion, celery, apple and quinoa in butter 5 minutes, stirring occasionally.
Stir in vegetable stock and orange juice. Heat to boiling; reduce heat. Cover; simmer 15 to 20 minutes or until all liquid is absorbed and quinoa is tender. Fluff with fork.
Stir in cranberries, nuts, cheese and salt. Sprinkle with parsley.
