Quinoa-Cranberry Pilaf

4.97 from 29 votes

Quinoa-Cranberry Pilaf is filled with good-for-you ingredients of fresh fennel, kale, onion, cranberries and pecans mixed with the fluffy quinoa.

Prep Time10

Cook Time20

Total Time30

Course: Side Dishes

Cuisine: American

Keyword: quinoa, quinoa cranberry pilaf, quinoa pilaf, quinoa recipes, side dish, Thanksgiving dinner

Servings: servings

Add the oil to a large saucepan set over medium-high and when it has heated add the quinoa. Cook, stirring frequently until toasted, about 2 minutes.
Add the chopped fennel, onion, and garlic, cook stirring often, about 2-3 minutes until just softened. Stir in the chopped kale, salt/pepper, and cook just until the kale is wilted.
Pour in the chicken broth and wine. Bring to a boil, cover with a lid, then reduce the heat to low and simmer for 12-15 minutes until all the liquid is absorbed. Remove from the heat and fluff the grains with a fork.

Place the cranberries and water in a small saucepan, bring to a boil and cook just to heat and plump the cranberries. Transfer the cranberries to a fine-mesh strainer and drain off the liquid.
Toss the drained cranberries, toasted pecans and chopped rosemary with the cooked quinoa pilaf. Serve warm or cold.

Quinoa has a natural bitter coating on the grains that requires rinsing off. Most manufacturers are packaging their quinoa pre-washed. Check the package instructions to confirm that it is pre-rinsed. If rinsing is required spread the drained grains onto a thick layer of paper towels before toasting.
Contrary to the standard cooking instructions of using 1 cup dry quinoa to 2 cups liquid, we found the ratio of 1 cup quinoa to 1-1/4 liquid is more to our liking. The grains are more distinct and do not become mushy.