1. Place quinoa in fine-mesh strainer; rinse well under cold running water. Bring 2 cups water to a boil in small saucepan; stir in quinoa. Reduce heat to low; cover and simmer 10 to 15 minutes, or until 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 warm or at room temperature. Garnish with additional orange peel.
*Note: To toast pistachios, spread in single layer in heavy skillet. Cook over medium heat 1 to 2 minutes, or until nuts are lightly browned, stirring frequently.
Calories: 185 calories, Carbohydrates: 27 g, Protein: 5 g, Fat: 6 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 198 mg, Fiber: 3 g
Exchanges per serving: 2 Bread/Starch, 1 Fat.
Copyright Diabetic Cooking.