Quinoa with Craisins and Toasted Pecans

1 teaspoon olive oil
1 cup quinoa
1 - 3?4 cups chicken broth
3 tablespoons coarsely chopped craisins
2 tablespoons chopped fresh parsley
2 tablespoons chopped toasted pecans

1.  Heat the olive oil in a medium saucepan over medium-high heat. Add the quinoa and cook 2 minutes or until golden brown, stirring frequently. Add the chicken broth and craisins, bring to a boil. Cover, reduce heat to medium-low, and simmer 15 minutes or until most of the liquid is absorbed, stirring occasionally.

2.  Remove from heat, and let stand, covered, for 5 minutes. Stir in the chopped parsley and toasted pecans.

Makes 4 servings

Arlene Vrlec, PFC Creative Cooking Classes  Instructor