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 cup red onion diced
  • 3 tbsp cider vinegar or lemon juice
  • 1 clove garlic minced
  • 1 3/4 cup chicken broth no-sodium
  • 4 cups green beans packaged
  • 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.
Nutrition Facts
Quinoa and Cranberry Pilaf
Amount per Serving
Calories
152
% Daily Value*
Fat
 
6
g
9
%
Saturated Fat
 
1
g
6
%
Sodium
 
167
mg
7
%
Carbohydrates
 
21
g
7
%
Fiber
 
3
g
13
%
Sugar
 
5
g
6
%
Protein
 
4
g
8
%
* Percent Daily Values are based on a 2000 calorie diet.

Related recipes

Caesar Steak and Warm Potato Salad
Stuffed Sweet Potatoes
Mediterranean Salad
Get the latest recipes, fresh ideas, and smart shopping tips delivered right to your inbox!
This field is for validation purposes and should be left unchanged.