Quinoa Pilaf

IngredientsVegetables, Nuts, Berries, Grains
Day PartDinner, Lunch
Menu PartSide Dish
Cuisine TypeAmerican
Quinoa Pilaf

This versatile pilaf captures the nutty flavor of quinoa, accented with onions, garlic, cranberries, pine nuts, parsley and ginger.


Butter - 6 Tbsp.
Onions, small diced - 1 ¾  cup
Garlic, minced - 1 Tbsp.
Ginger root, fresh, minced - 2 tsp.
Water, hot - 12 cups
MINOR’S Natural Gluten Free Vegetable Base4 Tbsp.
Quinoa, mixed red and white - 24 oz.
Cranberries, dried - 1 ¼ cups
Pine nuts, toasted - 4 oz.
Parsley, fresh, chopped - ½ cup
Lime juice, fresh - 2 Tbsp.


  1. In a large pot, melt butter. Add onions, garlic and ginger root; sauté 2-3 minutes
  2. Add water, Vegetable Base and quinoa to the onion mixture.
  3. Stir to combine. Bring to a boil; reduce heat and simmer 15 minutes or until broth is absorbed. Remove from heat.
  4. Toss in cranberries, pine nuts, parsley and lime juice.
  5. Salt and pepper to taste. Serve warm or chilled


Dried cherries or blueberries may be combined with the cranberries to add depth to the flavor.

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