Healthy Quinoa with Cranberries, Goat Cheese, and Pecans
Prep time: 
Cook time: 
Total time: 
Serves: 4
*Note: If you do not use low sodium chicken broth or stock, omit salt, and just season with salt to taste.
  • 1 cup quinoa
  • 1 cup low sodium chicken stock
  • ½ cup water
  • ¼ tsp + ⅛ tsp teaspoon salt
  • ¼ cup dried cranberries
  • ¼ cup chopped pecans
  • ¼ cup chopped parsley
  • 2 ½ ounces crumbled goat cheese
  1. Rinse quinoa in a little bit of cold water. Drain. Bring quinoa, chicken stock, water, and salt to a boil in a medium saucepan and then reduce to low and cook for 15 minutes. Add cranberries, cook another 5 minutes or until all the liquid is absorbed. Remove from heat, fluff with a fork, and add pecans, parsley and crumbled goat cheese. Toss with a fork again and serve immediately.
  2. If you would like to make this dish ahead of time, prepare through adding the cranberries. When ready to serve warm over a low heat, and then add pecans, parsley and goat cheese.
Recipe by Cooking for Keeps at