Cranberry Almond Quinoa Pilaf
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Cranberry Almond Quinoa Pilaf

Submitted by: Barbara Dodson

Prep Time: 5 Minutes

Cook Time: 25 Minutes

Servings: 6

An easy side dish with virtually no prep time involved. While Pilaf cooks, prepare your main dish.


    3 tbsp. extra virgin olive oil

    1 sweet onion

    1 c. white quinoa

    2 c. vegetable broth

    sea salt to taste

    black pepper to taste

    1/2 c. dried cranberries

    1/4 c. fresh parsley

    1/3 c. sliced almonds

    lime juice to taste


In a medium saucepan add quinoa and lightly toast over medium heat until it starts to smell nutty; remove to a bowl and set aside. Place saucepan over medium heat and add olive oil. Add diced onion and saute for a few minutes until translucent. Season with sea salt and freshly ground black pepper. Add the toasted quinoa back to the saucepan, cover with chicken stock or vegetable broth and bring to a simmer. Cover and cook for about 10 minutes.

After 10 minutes, add cranberries and stir well. Allow to cool slightly then gently stir in fresh chopped parsley, almonds and a drizzle of olive oil. Squeeze fresh lime juice. Serve!!