Quinoa and Cranberry Pilaf

Quinoa and Cranberry Pilaf

34-minute recipe Serves 10
This beautiful dish is easy to prepare and perfect for holidays. Enjoy the delicious leftovers for lunch.
34-minute recipe Serves 10


3 tbsp
Extra virgin olive oil
1 cup
1 cup
Red Onion
3 tbsp
Cider Vinegar
1 clove
1 3/4 cups
Chicken Broth
4 cups
Green Beans
1/2 tsp
1/4 tsp
2 1/2 cups
Baby Spinach leaves
1/2 cup
Dried Cranberries
1/4 cup
Pumpkin seeds
1/4 cup
Goat cheese


Prep: 10-minute | Cook: 24-minute
  • 1

    Heat 2 teaspoons of the oil in saucepan over medium-high heat; stir in quinoa and ¼ tteaspoonof the salt. Cook, stirring until golden brown, about 2 minutes. Pour in chicken broth. Bring to boil; reduce heat and simmer. Cover and cook until liquid is absorbed and quinoa is tender, about 15 minutes. Remove from heat; let stand for 5 minutes and fluff with fork. Transfer to bowl and let cool. Place green beans and ½ cup water in shallow heatproof dish; cover and microwave on high until tender, 1-2 minutes. Immediately immerse in bowl of ice water and let cool completely. Drain well and pat dry. Meanwhile, in large bowl, stir together remaining oil, red onion, vinegar, garlic and remaining salt and pepper. Add quinoa, green beans, baby spinach, cranberries and pumpkin seeds (if using); transfer to large serving platter and sprinkle with goat cheese.

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Last updated: August 28th, 2020

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