Cranberry Pecan Quinoa

Cranberry Pecan Quinoa. An elegant side dish for Thanksgiving with roasted cranberries and pecans. Toss a double portion with spinach for a vegan meal.

For the pecans:
1 cup pecan halves or pieces
2 teaspoons olive oil
¼ teaspoons salt

For the cranberries:
4 ounces fresh cranberries
2 Tablespoons maple syrup
2 Tablespoons water
2 teaspoons orange zest

For the quinoa:
1¾ cups uncooked quinoa
4 teaspoons extra-virgin olive oil, divided
3 tablespoons finely chopped shallots
2 cups water
⅓ cup dry white wine
½ teaspoon salt
¼ teaspoon freshly ground pepper
Roasted pecans
Roasted cranberries
½ cup chopped fresh parsley
2 teaspoons balsamic vinegar

View the full recipe at Three Beans on a String →