Quinoa Pialf

by angelaskitchen on August 19, 2007

AK canning jar

I love quinoa.  Being a nutritional powerhouse while being gluten free at the same time?  Total bonus.  Thank you, quinoa.  This simple quinoa pilaf is a nice chance of pace when you want something different from the usual rice pilaf.  I hope you enjoy it as much as we do.

Quinoa Pialf
Recipe type: gluten free, dairy free, gfcf, quinoa, side dish, gluten free whole grain,
Serves: 6
  • 1 tablespoon olive oil
  • 1 small red, sweet yellow onion or large shallot, minced
  • 1 clove minced garlic
  • 1 cup uncooked quinoa, rinsed and drained very well
  • 2 cups gluten free chicken or vegetable broth
  • ½ teaspoon salt, or to taste
  • ⅔ cup dried cranberries
  • ⅔ cup toasted sliced almonds
  • ¼ cup minced fresh parsley or cilantro
  1. Heat oil in a sauce pan over medium-high heat. Add onions and cook, stirring often, until just softened. Add garlic and quinoa, stirring constantly, for 1 minute.
  2. Add broth and salt. Bring to a boil then reduce heat to medium-low, cover and simmer for 10 minutes.
  3. Stir in cranberries, cover again and cook until liquid is completely absorbed and quinoa is tender, about 8 to 10 minutes more. Toss with almonds and parsley before serving.


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    Angela's Kitchen by Angela Litzinger is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 3.0 Unported License.
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