Cranberry and Parsnip Quinoa Medley
It's never too early to think about your Thanksgiving dinner menu. Consider this for a seasonal side dish!
Servings 4
Calories 253kcal
Ingredients
- Extra-virgin olive oil
- 3 medium parsnips peeled and cut into ¼ inch pieces
- ½ red onion diced
- 1 cup chickpeas rinsed
- 1 cup fresh cranberries
- 2 cups cooked quinoa
- ½ teaspoon chili powder
- ½ teaspoon cinnamon
- Parsley for garnish
Instructions
- In a large skillet, heat olive oil over medium-high heat. Add parsnips and saute until slightly brown and tender (about 10 minutes). Add red onion, chickpeas, and cranberries. Cook for another 5-10 minutes, stirring constantly. The skin of the cranberries should blister.
- Add quinoa, stir, then add seasonings.
- Remove from heat, garnish with parsley, and serve immediately!
Nutrition
Serving: 1serving | Calories: 253kcal | Carbohydrates: 51g | Protein: 8g | Fat: 3g | Saturated Fat: 1g | Sodium: 137mg | Potassium: 695mg | Fiber: 12g | Sugar: 8g | Vitamin A: 89IU | Vitamin C: 24mg | Calcium: 75mg | Iron: 3mg