Rating: 4.5 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 2

Use sweet or tart dried cherries, or you can substitute dried cranberries.

Joy Zacharia
Recipe by Cooking Light November 2006

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Recipe Summary

Yield:
8 servings (serving size: about 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring broth and 1/4 teaspoon salt to a boil in a medium saucepan. Add quinoa. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Let stand 5 minutes; fluff with a fork.

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  • Melt butter in a large nonstick skillet coated with cooking spray over medium heat. Add leek, celery, remaining 1/4 teaspoon salt, pepper, and sage; cook 10 minutes or until tender, stirring occasionally. Add garlic; cook 1 minute. Stir in cooked quinoa, cherries, and walnuts; cook until thoroughly heated.

Nutrition Facts

202 calories; calories from fat 22%; fat 4.9g; saturated fat 1.1g; mono fat 1.4g; poly fat 2.1g; protein 5.3g; carbohydrates 33.2g; fiber 4.4g; cholesterol 4mg; iron 2.8mg; sodium 245mg; calcium 63mg.
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