Ingredients
1 box Inca Red Quinoa
1 box vegetable broth
1/2 bag frozen edemame
1/2 bag fresh cranberries
1 cup pecans
Preparation
Bring quinoa and broth to boil. Cover and cook 15 minutes until most of liquid is absorbed. Cook edemame. Drain edemame. Combine quinoa, edemame, cranberries, nuts in bowl.
