Quinoa Pilaf An easy quinoa pilaf recipe with savory, sweet, and tart ingredients including stoneridge orchards dried cranberries. Serves 4 Ingredients: 4 cups vegetable broth, 2 cups dried quinoa, 1/2 cup dried cranberries, 1/4 finely chopped parsley, 1/4 cup finely chopped cilantro, 1/2 cup pumpkin seeds, 4 tbsp olive oil, 4 tbsp white balsamic vinegar, salt and pepper Instructions: 1. This is a perfect combination of textures, chewy, crunchy. It����s a savory salad with hints of sweetness and tartness from the vinegar and cranberries. An easy dinner side dish that comes together in around 20 minutes! 2. Start by bringing the broth to a boil, add dry quinoa and stir to remove clumps. 3. Bring back to boil, then reduce heat, cover and simmer for 10 minutes. 4. Stir and add a little more broth if it is drying out too quickly. Continue cooking for 5 more minutes. 5. Remove from heat, and fluff with a fork separating the grains. 6. Add in remaining ingredients, seasoning with salt and pepper to taste. 7. Tip: Leftovers can be made into a vegetarian patty by adding an egg and breadcrumbs, shaped into burgers and browned in oil on the stove. 8. Tip: Easily packs in a lunch and won����t spoil without refrigeration. It is delicious at room temperature. 9. Tip: If your family prefers different nuts or herbs, they can be swapped out for almonds or pine nuts, basil or dill. Stone ridge Orchards even offers more dried fruit options that would be tasty in this pilaf - cherries, blue berries, or dried peaches! 10. Serves 4
The Royal Ridge Fruit FamilyStoneridge Orchards

Healthy Salads

Quinoa Pilaf

Ingredients

  • 4 cups vegetable broth
  • 2 cups dried quinoa
  • 1/2 cup dried cranberries
  • 1/4 finely chopped parsley
  • 1/4 cup finely chopped cilantro
  • 1/2 cup pumpkin seeds
  • 4 tbsp olive oil
  • 4 tbsp white balsamic vinegar
  • salt and pepper


Directions

  1. This is a perfect combination of textures, chewy, crunchy. It����s a savory salad with hints of sweetness and tartness from the vinegar and cranberries. An easy dinner side dish that comes together in around 20 minutes!
  2. Start by bringing the broth to a boil, add dry quinoa and stir to remove clumps.
  3. Bring back to boil, then reduce heat, cover and simmer for 10 minutes.
  4. Stir and add a little more broth if it is drying out too quickly. Continue cooking for 5 more minutes.
  5. Remove from heat, and fluff with a fork separating the grains.
  6. Add in remaining ingredients, seasoning with salt and pepper to taste.
  7. Tip: Easily packs in a lunch and won����t spoil without refrigeration. It is delicious at room temperature.
  8. Tip: Leftovers can be made into a vegetarian patty by adding an egg and breadcrumbs, shaped into burgers and browned in oil on the stove.
  9. Tip: If your family prefers different nuts or herbs, they can be swapped out for almonds or pine nuts, basil or dill. Stoneridge Orchards even offers more dried fruit options that would be tasty in this pilaf - cherries, blue berries, or dried peaches!