Cranberry-Pecan Quinoa Pilaf
  • Email Email
  • Print Print

Cranberry-Pecan Quinoa Pilaf

Submitted by: Coach Taryn

Prep Time: 15 Minutes

Cook Time: 20 Minutes

Servings: 6

A great side dish for fall!


    1 c. white quinoa

    2 c. water

    1 tbsp. extra virgin olive oil

    1/2 c. green onion

    1/2 c. dried cranberries

    1 tbsp. fresh parsley

    1 tsp. lemon zest

    2 tbsp. lemon juice

    2 tsp. honey, raw

    sea salt & black pepper to taste

    1/2 c. pecans


Combine quinoa and water in a medium saucepan, and bring to a boil over medium-high heat. Lower heat and simmer, covered, until liquid is absorbed and quinoa is tender, 15-20 minutes. Fluff quinoa with a fork, and let cool a bit.

While the quinoa is cooking, combine olive oil, thinly sliced green onions, dried cranberries, chopped parsley, lemon zest, lemon juice, and honey in a large bowl. When quinoa is ready, add it to the bowl and stir to evenly distribute ingredients. Season with salt and pepper, to taste. Top with pecan halves.