Quinoa and Cranberry Pilaf

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Votes: 2
Rating: 3
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Yield: 10 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
This beautiful dish is easy to prepare and perfect for holidays. Enjoy the delicious leftovers for lunch.



  1. Heat 2 tsp of the oil in saucepan over medium-high heat; stir in quinoa and 1/4 tsp of the salt. Cook, stirring until golden brown, about 2 minutes.
  2. Pour in chicken broth. Bring to boil; reduce heat and simmer. Cover and cook until liquid is absorbed and quinoa is tender, about 15 minutes.
  3. Remove from heat; let stand for 5 minutes and fluff with fork. Transfer to bowl and let cool.
  4. Place green beans and 1/2 cup water in shallow heatproof dish; cover and microwave on high until tender, 1-2 minutes. Immediately immerse in bowl of ice water and let cool completely. Drain well and pat dry.
  5. Meanwhile, in large bowl, stir together remaining oil, red onion, vinegar, garlic and remaining salt and pepper. Add quinoa, green beans, baby spinach, cranberries and pumpkin seeds (if using); transfer to large serving platter and sprinkle with goat cheese.
Nutrition Facts
Quinoa and Cranberry Pilaf
Amount Per Serving
Calories 152 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 1g 5%
Sodium 167mg 7%
Total Carbohydrates 21g 7%
Dietary Fiber 3g 12%
Sugars 5g
Protein 4g 8%
* Percent Daily Values are based on a 2000 calorie diet.

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