Wednesday, March 25, 2009

Orange Quinoa with Cranberries

This dish turned out to be a nice surprise! Crunchy and nutty, with the essence of orange and the tang of cranberries. It was fairly quick to make and provides loads of protein. Quinoa (pronounced KEEN-WAH) contains more high quality protein than any other grain. This recipe originally called for turkey breast cooked with Asian marinade. Since I've given up meat and most dairy, I decided to used Tempeh in place of the turkey. Tempeh is also high in protein. This package contained 36 grams; combined with the quinoa and pecans, this dish contained 63 grams of protein.

This particular Tempeh is a soybean, millet, brown rice and barley loaf that's slightly crunchy and gives this dish a great texture. The cranberries, pecans and orange juice add wonderful flavor variations. Yum, yum, yum, this is my new favorite.

Orange Quinoa with Cranberries and Pecans

  • 1-3/4 Cups vegetable broth
  • 1/2 tsp salt
  • 1/4 Cup orange juice
  • 1 Cup quinoa
  • 1/4 Cup dried cranberries
  • 1/3 Cup unsalted pecans, chopped
  • 1/4 Cup parsley, chopped
  • 1 package Tempe (about 1-1/2 cups)
  • 3 tablespoons vegetable oil
  • Soy sauce
In a large saucepan, bring broth and salt to a boil. Add juice and quinoa, reduce heat to low, cover and cook until quinoa has absorbed all the liquid, approximately 10 to 15 minutes.

While the quinoa is simmering, cut your Tempeh into 3/4 inch chunks, then saute in hot oil until brown.

Flip and brown on other side. Shake 1 to 2 tablespoons of soy sauce onto the inside of the pan and tilt to coat all the Tempeh. Cook until all is absorbed. Take pan off burner and set aside.

Soak cranberries in 1 cup hot tap water until softened then squeeze out excess liquid, chop and set aside. Toast your chopped pecans for five minutes in a small skillet on medium low heat until fragrant and golden, being careful not to burn them.

Check your quinoa to make sure its done (should look translucent), fluff with a fork, add the cranberries, pecans, tempeh (or turkey) and parsley, toss and serve. Lovely!


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*Jill* said...

I loved this recipe. I've shared it with many friends. I made a version of it with chicken for a friend of mine when she had a baby and they loved it as well. I'm one who will not make something if it takes longer than 30 minutes, so this is perfect! Thanks for sharing it!