Place Quinoa in a mesh strainer. Rinse quinoa thoroughly with tap water. Drain and keep it aside. If you are using pre-washed kind of quinoa then you can skip this step.
In an another medium saucepan cook onions and garlic with some olive oil. If you want to make it taste richer you can replace olive oil with some butter.
Add quinoa and sauté lightly until browned about 4-minutes. This is one of the most important steps while you are making Quinoa Pilaf.
Add in carrots and celery and continue to cook until tender 2-3 minutes.
Season with salt, pepper, smoked paprika, and ground coriander. Stir in Low Sodium chicken broth.
Cover the saucepan with a lid and cook on low heat for 20 minutes or until the liquid is absorbed.
Open the lid and fluff the quinoa with a wooden spatula or a fork. Mix in cranberries, almonds, dried rose petals, and fresh parsley. You can also use pine nuts and raisins.
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Nutrition
Nutrition Facts
Quinoa pilaf with cranberries and almonds
Amount Per Serving
Calories 292Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g6%
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Cholesterol 2mg1%
Sodium 449mg20%
Potassium 412mg12%
Carbohydrates 46g15%
Fiber 6g25%
Sugar 14g16%
Protein 8g16%
Vitamin A 1563IU31%
Vitamin C 6mg7%
Calcium 57mg6%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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