Serves: 4-6
(Note: to get the most out of quinoa, rinse it 2-3 times and let it soak for 30 min to 1 hour before cooking it. If you don't have the extra time, skip the soaking time.)
1 Cup Quinoa
1 Cup Orange Juice
1 Cup Pomegranate Juice
1/2 Cup Water
1/3 Cup Pecans, toasted, chopped
3/4 Cup dried cranberries
4 oz. feta crumbles
5-8 basil leaves, minced
salt & Pepper to taste
1. Combine OJ, pomegranate juice, water and quinoa in a medium saucepan over high heat. Bring to a boil, reduce heat to low and simmer for about 20 minutes or until the liquid is absorbed, stirring frequently. Once liquid is absorbed, cover, turn off heat and let stand for 5 min.
2. Spoon quinoa into a large bowl. (If you want to eat this meal cold, let the quinoa cool at this point) Mix all other ingredients into the quinoa, serve.
