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Quinoa Pilaf
This versatile pilaf captures the nutty flavor of quinoa, accented with onions, garlic, cranberries, pine nuts, parsley and ginger...
Servings
10
10
Cuisine Type
- american
Day Part
- dinner
- lunch
Menu Part
- sideDish
Main Ingredient
- Vegetables
- Nuts
- Berries
- Grains
This versatile pilaf captures the nutty flavor of quinoa, accented with onions, garlic, cranberries, pine nuts, parsley and ginger.
Ingredients
Butter - 6 Tbsp.
Onions, small diced - 1 ¾ cup
Garlic, minced - 1 Tbsp.
Ginger root, fresh, minced - 2 tsp.
Water, hot - 12 cups
MINOR’S Natural Gluten Free Vegetable Base- 4 Tbsp.
Quinoa, mixed red and white - 24 oz.
Cranberries, dried - 1 ¼ cups
Pine nuts, toasted - 4 oz.
Parsley, fresh, chopped - ½ cup
Lime juice, fresh - 2 Tbsp.
Steps
In a large pot, melt butter. Add onions, garlic and ginger root; sauté 2-3 minutes
Add water, Vegetable Base and quinoa to the onion mixture.
Stir to combine. Bring to a boil; reduce heat and simmer 15 minutes or until broth is absorbed. Remove from heat.
Toss in cranberries, pine nuts, parsley and lime juice.
Salt and pepper to taste. Serve warm or chilled
Additional Tips
Dried cherries or blueberries may be combined with the cranberries to add depth to the flavor.
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