This delightful cranberry pecan quinoa pilaf is a perfect blend of nutty, sweet, and savory flavors. It's an excellent side dish for any meal and can even stand alone as a light, nutritious main course. The combination of quinoa, dried cranberries, and toasted pecans creates a dish that's both satisfying and packed with texture.
If you don't usually keep quinoa in your pantry, you'll find it in the grain or health food section of most supermarkets. Dried cranberries are typically located in the baking aisle or near the nuts and snacks. Toasted pecans can be bought pre-toasted, or you can toast them yourself at home for a fresher flavor.
Ingredients for Cranberry Pecan Quinoa Pilaf
Quinoa: A protein-rich grain that serves as the base of this pilaf.
Vegetable broth: Adds flavor and moisture to the quinoa as it cooks.
Dried cranberries: Provide a sweet and tart contrast to the savory elements.
Toasted pecans: Add a crunchy texture and nutty flavor.
Onion: Gives a savory depth to the dish.
Garlic: Enhances the overall flavor with its aromatic qualities.
Olive oil: Used to sauté the onion and garlic, adding richness.
Salt: Balances and enhances the flavors.
Black pepper: Adds a hint of spice and complexity.
Technique Tip for This Recipe
When toasting pecans, make sure to keep a close eye on them as they can burn quickly. Toast them in a dry skillet over medium heat, stirring frequently, until they are fragrant and lightly browned. This should take about 5-7 minutes. Toasting enhances their flavor and adds a delightful crunch to the quinoa pilaf.
Suggested Side Dishes
Alternative Ingredients
quinoa - Substitute with couscous: Couscous has a similar texture and can absorb flavors well, making it a good alternative to quinoa.
vegetable broth - Substitute with chicken broth: Chicken broth provides a rich flavor that complements the dish, though it is not vegetarian.
dried cranberries - Substitute with dried cherries: Dried cherries offer a similar tartness and sweetness, making them a suitable replacement for dried cranberries.
toasted chopped pecans - Substitute with toasted chopped walnuts: Walnuts have a similar texture and nutty flavor, making them a good alternative to pecans.
diced onion - Substitute with shallots: Shallots provide a milder, sweeter flavor that can enhance the dish similarly to onions.
minced garlic - Substitute with garlic powder: Garlic powder can provide a similar garlicky flavor, though it is less pungent than fresh garlic.
olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a mild flavor, making it a good alternative to olive oil.
salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will also add a different dimension to the dish.
black pepper - Substitute with white pepper: White pepper provides a similar spiciness but with a slightly different flavor profile, making it a good substitute for black pepper.
Other Alternative Recipes Similar to This Dish
How to Store or Freeze This Dish
- Allow the quinoa pilaf to cool completely before storing. This prevents condensation, which can make the dish soggy.
- Transfer the cooled quinoa pilaf to an airtight container. For best results, use a container that fits the amount of pilaf closely to minimize air exposure.
- Store the container in the refrigerator. The quinoa pilaf will stay fresh for up to 4-5 days.
- For freezing, portion the quinoa pilaf into individual servings. This makes it easier to thaw only what you need.
- Place each portion into a freezer-safe bag or container. Squeeze out as much air as possible to prevent freezer burn.
- Label the bags or containers with the date to keep track of freshness.
- Freeze the quinoa pilaf for up to 2 months. Beyond this, the texture may start to degrade.
- To reheat, thaw the quinoa pilaf in the refrigerator overnight. Alternatively, use the defrost setting on your microwave.
- Reheat the thawed quinoa pilaf in a saucepan over medium heat, adding a splash of vegetable broth or water to prevent it from drying out.
- Stir occasionally until heated through. You can also reheat in the microwave, covered, in 1-minute intervals, stirring in between.
- For a fresh twist, consider adding a handful of fresh herbs or a squeeze of lemon juice just before serving.
How to Reheat Leftovers
Stovetop Method:
- Place the leftover Cranberry Pecan Quinoa Pilaf in a skillet or saucepan.
- Add a splash of vegetable broth or water to prevent it from drying out.
- Heat over medium-low heat, stirring occasionally, until warmed through.
- Serve immediately for a fresh-tasting reheated dish.
Microwave Method:
- Transfer the quinoa pilaf to a microwave-safe dish.
- Sprinkle a few drops of water or vegetable broth over the top.
- Cover with a microwave-safe lid or a damp paper towel.
- Microwave on medium power for 1-2 minutes, stirring halfway through.
- Check if it's heated evenly; if not, microwave for an additional 30 seconds.
Oven Method:
- Preheat your oven to 350°F (175°C).
- Spread the quinoa pilaf evenly in an oven-safe dish.
- Cover with aluminum foil to retain moisture.
- Bake for about 15-20 minutes, or until heated through.
- Stir halfway through the baking time to ensure even heating.
Steaming Method:
- Place the quinoa pilaf in a heatproof bowl.
- Set up a steamer or use a pot with a steaming rack.
- Add water to the pot and bring it to a gentle simmer.
- Place the bowl in the steamer and cover.
- Steam for about 5-7 minutes, or until the pilaf is warmed through.
Sauté Method:
- Heat a small amount of olive oil or butter in a skillet over medium heat.
- Add the quinoa pilaf and sauté, stirring frequently.
- Cook for about 5 minutes, or until the pilaf is heated evenly and has a slight crispiness.
- Serve immediately for a slightly different texture and flavor.
Best Tools for This Recipe
Saucepan: Used to cook the quinoa and vegetable broth mixture.
Olive oil: Essential for sautéing the onions and garlic.
Knife: Needed to dice the onion and mince the garlic.
Cutting board: Provides a surface for chopping the onion and garlic.
Wooden spoon: Ideal for stirring the ingredients while cooking.
Measuring cups: Used to measure the quinoa, vegetable broth, dried cranberries, and pecans.
Measuring spoons: Necessary for measuring the salt, black pepper, and olive oil.
Fork: Used to fluff the quinoa after it has cooked.
Lid: Needed to cover the saucepan while the quinoa simmers.
Mixing bowl: Useful for combining the cooked quinoa with cranberries and pecans before serving.
How to Save Time on Making This Recipe
Pre-chop ingredients: Dice the onion and mince the garlic ahead of time to streamline the cooking process.
Use pre-toasted nuts: Buy toasted pecans to eliminate the step of toasting them yourself.
Batch cook quinoa: Cook a large batch of quinoa and store it in the fridge for quick assembly.
Pre-measure spices: Measure out the salt and black pepper in advance to save time during cooking.
Use a food processor: Use a food processor to quickly chop the onion and mince the garlic.
Cranberry Pecan Quinoa Pilaf
Ingredients
Main Ingredients
- 1 cup quinoa rinsed
- 2 cup vegetable broth
- ½ cup dried cranberries
- ½ cup chopped pecans toasted
- 1 small onion diced
- 2 cloves garlic minced
- 1 tablespoon olive oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- 1. In a saucepan, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
- 2. Add the minced garlic and cook for another minute.
- 3. Stir in the quinoa and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is cooked and the liquid is absorbed.
- 4. Remove from heat and let it sit, covered, for 5 minutes. Fluff the quinoa with a fork.
- 5. Stir in the dried cranberries, toasted pecans, salt, and black pepper. Mix well and serve warm.
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