Ingredients for Quinoa Pilaf With Cranberries
- Extra Virgin Olive Oil
- Red Onion
- 1 cup quinoa
- Vegetable Broth
- 1/2 teaspoon salt
- Coriander
- 1 teaspoon garam masala (or your favorite curry powder)
- Dried Cranberries
- Sliced Almonds
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How to Make Quinoa Pilaf With Cranberries
- Heat 1 tablespoon of olive oil in a medium pot over medium-high heat.
- Add 1/2 cup chopped onion and cook, stirring frequently, until softened, about 2-3 minutes.
- Add 1 cup quinoa, 1 teaspoon coriander, and 1 teaspoon garam masala (or your favorite curry powder). Toast, stirring constantly, for 1 minute until fragrant.
- Pour in 2 cups vegetable broth (or water) and 1/2 teaspoon salt. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 10 minutes.
- Stir in 1/2 cup dried cranberries. Cover and continue to cook until the liquid is absorbed and the quinoa is tender, about 8-10 more minutes.
- Remove from heat and gently stir in 1/4 cup slivered almonds. Fluff with a fork and serve warm.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
5g
Fat
4g
Carbs
8g