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Ingredients
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2 cups low-sodium chicken broth
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1 cup quinoa
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½ cup chopped walnuts
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½ cup dried cranberries
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⅓ cup crumbled feta cheese
Directions
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Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to low, cover, and simmer until quinoa is tender and broth has been absorbed, 15 to 20 minutes. Transfer quinoa to a bowl.
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Stir walnuts and cranberries through the quinoa; add feta cheese and gently stir.
Cook's Notes:
You can use water to boil the quinoa if you'd prefer.
Pecans or almonds are fine in place of the walnuts.
Nutrition Facts (per serving)
243 | Calories |
11g | Fat |
29g | Carbs |
9g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 243 | |
% Daily Value * | |
Total Fat 11g | 15% |
Saturated Fat 3g | 15% |
Cholesterol 14mg | 5% |
Sodium 196mg | 9% |
Total Carbohydrate 29g | 10% |
Dietary Fiber 3g | 11% |
Total Sugars 8g | |
Protein 9g | 17% |
Vitamin C 0mg | 0% |
Calcium 92mg | 7% |
Iron 2mg | 9% |
Potassium 212mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.