Quinoa Pilaf with Pistachios and Cranberries

Quinoa Pilaf with Pistachios and Dried Cranberries

A delicious whole grain side that’s a good source of protein and can be served warm or cold.


  • 1 1/2 cups quinoa, rinsed
  • 2 tablespoons canola oil
  • 1 small onion, chopped fine
  • 1/2 teaspoon sea salt
  • 1 3/4 cup water
  • 3 tablespoons chopped fresh flat leaf parsley
  • 3 scallions, sliced
  • 1 tablespoon lemon juice
  • 1/2 cup dried cranberries
  • 1/2 cup shelled pistachios


1. In a medium saucepan, toast quinoa over medium-high heat, stirring frequently until quinoa is fragrant, 5 to 7 minutes. Transfer quinoa to bowl and set aside.

2. In same saucepan, heat oil over medium-low heat. Add onion and sea salt; cook stirring frequently, until onion is soft and golden light in color, 5-7 mintutes.

3. Increase heat to medium-high and stir in water and quinoa. Bring to simmer, cover, reduce heat to low. Simmer until grains are just tender and liquid is absorbed, 18-20 minutes, stirring halfway throught cooking.

4. Remove pan from heat. Add dried cranberries. Cover and let sit for 10 minutes. Fluff quinoa with fork. Stir in parsely, sliced scallions, lemon juice, and pistachios. Serve immediately or refrigerate and serve cold.

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