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Quinoa Pilaf with Cranberries and Almonds

Serves 6
Time 30 min
Quinoa is naturally wheat and gluten free and is a good source of complete protein for vegans and vegetarians. Try it in this quick and flavorful pilaf.
Special Diets:
Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 1 small red onion, chopped
  • 1 cup uncooked quinoa, rinsed and drained
  • 2 cups low-sodium chicken or vegetable broth
  • 1/2 teaspoon fine sea salt
  • 2/3 cup dried cranberries
  • 2/3 cup sliced almonds, toasted
Method

Heat oil in a medium pot over medium high heat.

Add onion and cook, stirring often, until just softened, 2 to 3 minutes.

Add quinoa and toast, stirring constantly, for 1 minute.

Stir in broth and salt and bring to a boil then reduce heat to medium low, cover and simmer for 10 minutes.

Stir in cranberries, cover again and continue to cook until liquid is completely absorbed and quinoa is tender, 8 to 10 minutes more.

Toss with almonds and serve.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1 tablespoon extra-virgin olive oil
  • 1 small red onion, chopped
  • 1 cup uncooked quinoa, rinsed and drained
  • 2 cups low-sodium chicken or vegetable broth
  • 1/2 teaspoon fine sea salt
  • 2/3 cup dried cranberries
  • 2/3 cup sliced almonds, toasted