Cranberry Pecan Quinoa Pilaf

Quinoa is an ancient grain that I would say gained a lot of popularity in 2011 and 2012.

It is not of the rice or wheat family, and is naturally gluten free.

It is one of those amazing grains for its light and fluffy texture, and its an amazingly yummy, slightly nutty-flavored way of efficiently replacing all rice, oats,  and even couscous!

It is a very nutritious, and a complete source of protein for vegans and vegetarians.

You will love it.

Here is a recipe that truly brings out the quinoa flavor in a powerful way. I love this for breakfast and for dinner.

I guarantee that once you get a taste, you will buy the big bag of quinoa next time.


1 tbsp extra-virgin olive oil
1 cup quinoa, rinsed and drained
2 cups water (or vegan vegetable broth)
1/2 tsp celtic sea salt
dash of garlic powder
1/2 to 2/3 cup dried cranberries
1/3 to 1/2 cup chopped pecans or walnuts
1 tsp of agave (very optional)

Place a medium sauce pan on the stove on medium high heat.

Place the well rinsed and drained quinoa in the pan and toast them.

Stir them for about a minute or so.

Next, stir in the water (or broth), garlic powder, agave (very optional), and celtic sea salt and bring it to a boil.

Once it comes to a boil, reduce your stove heat to medium low and cover the sauce pan with a lid, and allow it to cook until the liquid around the quinoa is completely absorbed, and the quinoa is tender.

Finally, once done, stir in the dried cranberries and pecans or walnuts.

Serve either warm, or room temperature.


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