Gluten-Free Cranberry Pistachio Quinoa Pilaf

Gluten Free Cranberry Pistachio Quinoa Pilaf Recipe

This time of year, I become a little obsessed with adding touches of red and green everywhere. Funny, it is not a color combination I can usually stand but, come December, I love it!

Not even my food is safe from the obsession. This fabulous quinoa pilaf gets its red and green in the form of cranberries and pistachios, which makes it not only pretty, but pretty darn delicious!

I started making pilafs with Ancient Harvest quinoa a while ago and have never looked back. Not only is it healthier than rice, the flavor is fantastic.

I love this pilaf warm as a side dish for dinner and I also eat it cold for lunch the next day – assuming there is any left over.

Gluten-Free-Cranberry-Pistachio-Quinoa-Pilaf-Recipe

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Gluten-Free Cranberry Pistachio Quinoa Pilaf
Gluten Free Cranberry Pistachio Quinoa Pilaf Recipe
Prep Time
15 mins
Cook Time
23 mins
Total Time
48 mins
 
Course: Side Dish
Cuisine: American, Mediterranean
Servings: 6 people
Calories: 205 kcal
Author: Carol Kicinski
Ingredients
  • tablespoons olive oil use divided
  • 1 small white or yellow onion diced
  • 2 cloves garlic minced
  • cups Ancient Harvest Traditional Quinoa
  • 3 cups water
  • 2 teaspoons kosher or fine sea salt
  • ½ cup dried cranberries
  • ½ cup roasted and salted pistachios chopped
  • 1 lemon juiced
  • Freshly ground black pepper to taste
  • 3 tablespoons chopped chives chopped, then measured
Instructions
  1. Heat 1 ½ tablespoons of oil in a Dutch oven or stock pot over medium-high heat. Add the onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. Add the garlic and cook for another 30 seconds, stirring. Add the quinoa and cook, stirring occasionally, for 3 minutes.

  2. Add the water and salt, raise the heat, and bring to a boil. Once the mixture boils, cover the pot and reduce heat to medium-low. Simmer for 15 minutes or until all the water has been absorbed. Remove from heat, stir in the cranberries, replace the lid, and let sit for 10 minutes. Fluff with a fork.
  3. Add the pistachios, lemon juice, and 2 tablespoons of olive oil. Taste and add some salt and pepper if desired. Stir in the chopped chives and serve.
Nutrition Facts
Gluten Free Cranberry Pistachio Quinoa Pilaf Recipe
Amount Per Serving
Calories 205 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 1g 5%
Sodium 783mg 33%
Potassium 156mg 4%
Total Carbohydrates 20g 7%
Dietary Fiber 2g 8%
Sugars 9g
Protein 3g 6%
Vitamin A 2.2%
Vitamin C 15.3%
Calcium 2.9%
Iron 5.3%
* Percent Daily Values are based on a 2000 calorie diet.

 The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Cranberries Dairy Free Dinner Easy Gluten-Free Gluten-Free Recipes Holiday Pilaf Pistachios
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