4 Serves
45 Mins
In a saucepan, combine the cranberries, arugula, and vegetable stock. Bring the mixture to a boil, then remove from heat and allow it to cool slightly.
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Vitamin K
157 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
139 µg / 400 µgCalcium
224 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
93 mg / 420 mgPhosphorus
152 mg / 1,250 mgPotassium
665 mg / 4,700 mgSodium
917 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
3 µg / 55 µgFiber
5 g / 28 gSugar
9 g / 50 gSaturated Fat
8 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
16 gAlcohol
0 g
Heat the cooking oil in a nonstick pan over medium heat. Add the white parts of the green onions and the lemongrass, sautéing until fragrant.
Add the quinoa to the pan and sauté briefly until lightly toasted.
Transfer the cooled cranberry and arugula stock mixture to a blender and process until smooth, then strain the liquid through a fine-mesh sieve.
Pour the strained stock into the pan with the quinoa. Bring to a boil, then reduce heat and simmer for 2 to 3 minutes.
Stir in the salt, chili powder, and sugar. Continue to simmer for a few more minutes.
Stir in the coconut milk, mix well, and remove from heat. Garnish with the green tops of the green onions and serve immediately.
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