Cranberry Quinoa Pilaf with Almonds

Prep Time 25 min
Cook Time 20 Min
Servings 6
Difficulty Easy


  • 1/3 cup sliced almonds
  • 2 tablespoons vegetable or canola oil
  • 3/4 cup chopped onion
  • 3/4 cup sliced celery
  • 1 cup truRoots® Organic Sprouted Quinoa Blend
  • 3/4 cup R.W. Knudsen Family® Just Cranberry Juice
  • 3/4 cup chicken broth
  • 1/2 teaspoon Salt
  • 1/8 teaspoon ground sage
  • 2/3 cup sweetened dried cranberries
  • 3 tablespoons chopped fresh parsley


  • Step 1

    HEAT large saucepan over medium heat. Add almonds. Cook 5 minutes or until lightly toasted, stirring frequently. Remove from saucepan. Let cool.

  • Step 2

    If using another variety of quinoa, read package directions to determine amount of liquid necessary to cook 1 cup quinoa. Measure 3/4 cup cranberry juice. Add just enough chicken broth to equal the correct amount of liquid.

  • Step 3

    HEAT oil in same saucepan over medium heat. Add onion and celery; cook 5 minutes. Stir in quinoa. Add juice, chicken broth, salt and sage. Bring to a boil over high heat. Reduce heat to low. Cover and cook 12 minutes or until quinoa is tender and liquid is almost completely absorbed.

  • Step 4

    STIR in cranberries. Cover and let stand 5 minutes. Stir in parsley. Sprinkle with almonds just before serving.

Serving size

  • Calories 240
  • Calories from Fat80g
  • Total Fat 9g
  • Saturated Fat 0.5g
  • Polyunsaturated Fat -1g
  • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 320mg
  • Total Carbohydrates 36g
  • Dietary Fiber 4g
  • Sugars 13g
  • Protein 5g

*Percent Daily Values are based on a 2,000 calorie diet

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