Curried Quinoa with Pistachios and Dried Cranberries

1 cup quinoa
2 cups reduced-sodium chicken broth
1 Tbsp. curry powder
1/2 tsp. ground cinnamon
1/2 tsp. salt
1/2 lb. slender green beans, trimmed and halved
2 tsp. olive oil
2 celery stalks, sliced
1 small red onion, chopped
1/2 cup dried cranberries
1/4 cup unsalted pistachios, chopped
1/4 cup lightly packed fresh mint leaves, chopped
Finely grated zest & juice of one large lemon

Combine quinoa, broth, curry powder, cinnamon and salt in a medium saucepan. Bring to a boil, reduce heat and simmer, covered, until liquid is absorbed and quinoa is tender, about 10 minutes. Remove pan from heat and set aside.

Heat 1″ of water in a nonstick skillet, add green beans and cook about 5 minutes, until just tender but still slightly crisp. Drain and hold under running cold water to stop cooking, Drain again and transfer to serving bowl.

Wipe skillet dry. Heat oil in skillet and add celery and onion. Sauté until onion is softened, about 5 minutes. Add to green beans along with quinoa and remaining ingredients, mix together and serve.

Serves 6
WW PP per serving (about one cup): 6