Ingredients
- 3 tablespoons butter
- 1 small onion, chopped
- ½ green bell pepper, chopped
- 1 cup quinoa
- 1 cup (240 ml) 100% Florida orange juice
- 1 cup (240 ml) chicken stock
- Salt to taste
- Pepper to taste
- ½ cup dried cranberries
- 1 Florida orange, peeled, segmented and chopped
Preparation
In a 3-quart saucepan, melt butter over medium-high heat. Sauté onion and bell pepper just until the onion begins to look opaque. Add quinoa and continue to cook, stirring, until quinoa is toasted and golden brown, about 5 minutes. Add orange juice and chicken stock; season with salt and pepper to taste. Bring to a boil; stir, partially cover saucepan and reduce heat to simmer for 15 minutes. Stir in dried cranberries; cover and cook an additional 5 minutes. Quinoa should be tender and liquid should be absorbed. Remove from heat; stir in chopped oranges and let sit for 5 minutes. Fluff with a fork and serve.
