The Pioneer Woman Tasty Kitchen
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Quinoa Pilaf with Cranberries and Almonds

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Level: Easy

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Description

A deliciously light and nutty whole grain dish that can be eaten on its own or as a side dish to any grilled meat. Lasts for days in the fridge and gets better with time. Great for picnics and pot luck dinners. Your imagination is all that holds you back on this dish.

Ingredients

  • 2 cups Quinoa
  • 4 cups Water
  • 2 Tablespoons Olive Oil
  • 1 teaspoon Salt, Or To Taste
  • ½ teaspoons Freshly Ground Pepper, Or To Taste
  • 1-½ cup Spanish Onion, Medium Dice
  • 1-½ cup Carrot, Medium Dice
  • 1-½ cup Red Bell Pepper , Medium Dice
  • ¾ cups Dried Cranberries , Or To Taste
  • ½ cups Whole Unroasted Almonds
  • ½ bunches Fresh Chives
  • ½ cups Feta Cheese, Crumbled Or To Taste And Optional
  • ½ cups Kalamata Olives Pitted, Chopped And Optional

Preparation

Measure out the quinoa. Place in a fine mesh sieve and rinse under running cool water for several minutes. Allow to drain while you start the base of the pilaf.

Preheat a heavy-based Dutch oven. Add the olive oil, then chop the onions, carrots and red pepper in a medium dice. Add these to the olive oil and stir until the onion becomes translucent and the carrots and pepper have softened. Season liberally with salt and pepper; remember, you are also seasoning the quinoa.

Add the quinoa and toss for a few minutes, then add the water and cook according to packet instructions. About 5 mintes before the pilaf cooking time is finished, add the dried cranberries on top of the pilaf. Do not mix through . When the pilaf finishes cooking, fluff with a fork and allow to sit for about 20 minutes. Can be served warm or at room temperature. Garnish with fresh chives.

You can add some crumbled feta and chopped pitted kalamata olives if desired .

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