Cranberry Quinoa Pilaf with Almonds
Instructions
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HEAT large saucepan over medium heat. Add almonds. Cook 5 minutes or until lightly toasted, stirring frequently. Remove from saucepan. Let cool.
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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.
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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.
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STIR in cranberries. Cover and let stand 5 minutes. Stir in parsley. Sprinkle with almonds just before serving.
Ingredients
- 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
Instructions
-
HEAT large saucepan over medium heat. Add almonds. Cook 5 minutes or until lightly toasted, stirring frequently. Remove from saucepan. Let cool.
-
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.
-
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.
-
STIR in cranberries. Cover and let stand 5 minutes. Stir in parsley. Sprinkle with almonds just before serving.
