Ingredients
Scale
1 cup quinoa
2 1/4 cups chicken broth
1/4 cup coarsely chopped pecans
1/4 cup cranberries, chopped
1 Tbs. extra-virgin olive oil
1 garlic clove, minced
Instructions
- Rinse the quinioa.
- Place the quinoa and chicken broth in a rice cooker and cook {I use the white rice option on my rice cooker}.
- While the quinoa is cooking, use a stir fry pan to heat up 1 tablespoon olive oil over medium heat.
- Toss the chopped pecans and garlic into the pan and toast {about 1 minute}. Set aside.
- Once the quinoa is finished cooking, add the chopped cranberries plus the pecan and garlic mixture.
- Serve warm.