Cranberry Quinoa Pilaf with Almonds
Ingredients
- 1/3 cup sliced almonds
- 2 tbsps. 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 tsp. salt
- 1/8 tsp. ground sage
- 2/3 cup sweetened dried cranberries
- 3 tbsps. chopped fresh parsley
Directions
- 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
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 3
STIR in cranberries. Cover and let stand 5 minutes. Stir in parsley. Sprinkle with almonds just before serving.
- Step 4
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.
Serving size
(3/4 cup)
- Calories 240
- Calories from Fat80g
- Total Fat 9g
- Saturated Fat 0g
- Polyunsaturated Fat 0g
- Monounsaturated Fat 0g
- Cholesterol 0mg
- Sodium 320mg
- Potassium 0mg
- Total Carbohydrates 36g
- Dietary Fiber 4g
- Sugars 13g
- Protein 5g
- Vitamin A 0%
- Vitamin C 0%
- Vitamin D 0%
- Calcium 0%
- Thiamin 0%
- Niacin 0%
- Zinc 0%
- Riboflavin 0%
- Iron 0%
*Percent Daily Values are based on a 2,000 calorie diet