1. Place quinoa in superb-mesh strainer; rinse effectively beneath chilly working water. Bring 2 cups water to a boil in small saucepan; stir in quinoa. Reduce warmth to low; cowl and simmer 10 to 15 minutes, or till quinoa is tender and water is absorbed. Stir in 2 tablespoons orange peel.
2. Whisk orange juice, oil, salt and cinnamon in small bowl. Pour over quinoa; gently toss to coat. Fold in cranberries and pistachios. Serve heat or at room temperature. Garnish with extra orange peel.
*Note: To toast pistachios, unfold in single layer in heavy skillet. Cook over medium warmth 1 to 2 minutes, or till nuts are frivolously browned, stirring regularly.
Calories: 185 energy, Carbohydrates: 27 g, Protein: 5 g, Fat: 6 g, Saturated Fat: 1 g, Cholesterol: zero mg, Sodium: 198 mg, Fiber: three g
Exchanges per serving: 2 Bread/Starch, 1 Fat.
Copyright Diabetic Cooking.