Jen Cafferty

Recipe: Gluten-free Quinoa with Cranberries and Toasted Pecans

by Jen Cafferty on December 31st, 2010


Cranberries Photo: www.gfreelife.com

Quinoa is the perfect gluten-free grain.  Full of protein and fiber, this delicious ancient grain serves as the ideal base for winter stuffings and salads.  Here is a recipe that was modified from the More Than Gourmet website.  More Than Gourmet has a line of amazing demi-glaces that can be used to make stocks and sauces.  Thier entire line is gluten-free,except for the wine sauces and the veal demi-glaces.

To learn more about quinoa click here.

Quinoa with Cranberries and Toasted Pecans Ingredients 2 Tablespoons vegetable oil 1 medium onion, finely chopped 1 large rib celery, finely chopped 1½ cups uncooked quinoa, rinsed 1½ oz. Glace de Volaille Gold® + 2 c. hot water (or two cups chicken or turkey stock) ½ cup orange juice ½ cup dried cranberries ½ cup chopped pecans, toasted Grated zest of 1 orange 3 Tablespoons finely chopped flat-leaf parsley salt and freshly ground black pepper to taste

Preparation Heat the butter or oil in a medium casserole. Stir in the onion and celery and cook over medium heat until the onion is translucent and golden. Stir in the quinoa, pour in the diluted Glace de Volaille Gold® and orange juice, bring to a boil, then turn the heat to low. Stir in the cranberries, cover and cook until all the liquid has evaporated, 12-15 minutes. Remove the cover and fluff with a fork. Stir in the pecans, orange zest, parsley, salt and pepper. Serve at once or keep warm over low heat, stirring occasionally.

----------------------------------- Author Information: Jen Cafferty, Chicago, IL Jen Cafferty, Founder, The Gluten Free Cooking Expo Website: www.glutenfreeclasses.com Blog: http://www.glutenfreeexpo.wordpress.com


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