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
Ingredients
3½ tablespoons olive oil, use divided
1 small white or yellow onion, diced
2 cloves garlic, minced
1½ 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
Juice of 1 lemon
Freshly ground black pepper, to taste
3 tablespoons chopped chives (chopped then measured)
Directions
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.
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.
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.
Servings:
A gluten free recipe that serves 6 as a side dish.
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