Orange Cranberry Quinoa Pilaf

In a 3-quart saucepan, melt butter over medium-high heat. Sauté onion and bell pepper just until the onion begins to look opaque. Add quinoa and continue to cook, stirring, until quinoa is toasted and golden brown, about 5 minutes. Add orange juice and chicken stock; season with salt and pepper to taste. Bring to a boil; stir, partially cover saucepan and reduce heat to simmer for 15 minutes. Stir in dried cranberries; cover and cook an additional 5 minutes. Quinoa should be tender and liquid should be absorbed. Remove from heat; stir in chopped oranges and let sit for 5 minutes. Fluff with a fork and serve.