Saturday, January 22, 2011

Cranberry Quinoa Pilaf (with almonds)

I've kind of been on a Quinoa kick lately. I find that I like this dish better the next day after it has chilled in the fridge!

  • 1 Tbsp. extra-virgin olive oil
  • 1 small yellow onion, chopped
  • 1 cup uncooked organic Quinoa, rinsed and drained
  • 2 cups vegetable broth
  • 3/4 cup dried cranberries (or cherries)
  • 2/3 cup sliced almonds (or Pine Nuts), toasted
  1. Heat olive oil in a medium saucepan over medium-high heat. Add the onion and cook until softened, about 3 minutes. 
  2. Add the rinsed and drained quinoa and toast it with the onion, stir constantly for about 1 minute. (see photo below)
  3. Stir in the vegetable broth and bring to a boil. Reduce heat to medium- low, cover and simmer for about 10 minutes.
  4. Stir in the cranberries (or cherries), cover again and cook until all liquid is absorbed, about 7 minutes.
  5. Throw in the toasted almonds (or pine nuts) and serve.
             * Recipe Source: Whole Foods Market
Step #2, toast the quinoa with onion.

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