Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Yield 10 servings

Ingredients

  • 3 tbsp olive oil extra-virgin, divided
  • 1 cup quinoa uncooked, rinsed and drained
  • 1 3/4 cup chicken broth no-sodium
  • 4 cups green beans packaged
  • 1 cup red onion diced
  • 3 tbsp cider vinegar or lemon juice
  • 1 clove garlic minced
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 2 1/2 cups baby spinach packed, packaged
  • 1/2 cup cranberries dried
  • 1/4 cup pumpkin seeds natural, toasted (optional)
  • 1/4 cup goat cheese crumbled reduced-fat

Instructions

  • 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.
  • 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.
  • Remove from heat; let stand for 5 minutes and fluff with fork. Transfer to bowl and let cool.
  • 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.
  • 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.
Estimated Cost Per Serving:
Nutrition Facts
Quinoa and Cranberry Pilaf
Calories
152
% Daily Value*
Fat
 
6
g
9
%
Saturated Fat
 
1
g
6
%
Carbohydrates
 
21
g
7
%
Fibre
 
3
g
13
%
Sugars
 
5
g
6
%
Protein
 
4
g
8
%
Sodium
 
167
mg
7
%
*5% or less is a little, 15% or more is a lot

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