2 cups water
1/2 cup dried cranberries
1/2 teaspoon salt
1 cup white quinoa, uncooked
3 tablespoons thinly sliced green onions
1 tablespoon Pure Wesson® Vegetable Oil
1 tablespoon lemon juice
|% Daily Value|
|Total Fat||6 g||10%|
|Saturated Fat||1 g||4%|
|Dietary Fiber||4 g||16%|
|Vitamin C||2 mg||4%|
|Vitamin A||53 iu||1%|
Bring water, cranberries and salt to a boil in medium saucepan. Add quinoa; reduce heat to low. Cover and cook 15 to 20 minutes or until water is absorbed.
Stir in green onions, oil and lemon juice.
For gluten free preparation, confirm all recipe ingredients are gluten free by reading product labels each time you make this recipe.
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