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- Quinoa with Cranberries and Toasted Pecans (Gluten-Free)
Quinoa with Cranberries and Toasted Pecans (Gluten-Free)
As the Founder of the Gluten Free Cooking Expo, Jen Cafferty works daily with people dealing with gluten intolerances. Jen is gluten-free and her two children and husband are also gluten-free. Providing classes and consulting to gluten-free clients in the Chicago area, Jen is an excellent resource for your gluten-free questions and concerns.
For More Information: Visit the Gluten Free Cooking Expo's Blog for more quick and easy quinoa recipes. For more Thanksgiving recipes go to www.gfreelife.com and download the Gluten-Free Dairy-Free Thanksgiving E-Cookbook.
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 cups 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
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.
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