Cranberry Quinoa Pilaf with Almonds
- 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.
- 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