Quinoa Pilaf With Cranberries Recipe

This vibrant Quinoa Pilaf with Cranberries and Almonds is a delicious and healthy recipe, perfect for a quick weeknight meal or a festive side dish. Inspired by a Whole Foods Market recipe, this version is elevated with warming spices for an extra flavor boost. Naturally gluten-free and packed with protein, this quinoa pilaf is a fantastic option for vegetarians and vegans alike. The nutty quinoa, sweet cranberries, and crunchy almonds create a delightful textural experience. Don't forget to rinse your quinoa thoroughly before cooking to remove any bitterness!

Prep Time 5 mins
Cook Time 25 mins
Calories 194.7 kcal
Protein 12g
Rating 4.5 (2 Reviews)
Quinoa Pilaf With Cranberries 26

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Quinoa Pilaf With Cranberries

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How to Make Quinoa Pilaf With Cranberries

  1. Heat 1 tablespoon of olive oil in a medium pot over medium-high heat.
  2. Add 1/2 cup chopped onion and cook, stirring frequently, until softened, about 2-3 minutes.
  3. 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.
  4. 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.
  5. 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.
  6. 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