Quinoa Pilaf

Servings: 4 | 20 minutes | 325 kcal

Quinoa is an ancient grain and dates back to the time of the Incas in South America. It was a staple food in their diets and it is still grown and consumed in Peru and Bolivia. Quinoa has become popular in recent years as a healthy, protein-rich vegetable alternative.

Quinoa is a great substitution for rice or pasta in recipes, and it can also be used to make a healthy vegan breakfast porridge.

Ingredients

1 cup quinoa, rinsed
1 tablespoon olive oil
1 cup onion, diced
3 cloves garlic, minced
2 cups vegetable broth
0.5 teaspoon salt
0.5 teaspoon black pepper
0.5 cup dried cranberries
0.5 cup slivered almonds

Instructions

Heat the olive oil in a medium pot over medium heat.
Add the onion, garlic, and quinoa. Cook for 3 minutes, stirring occasionally.
Add the vegetable broth, salt and pepper. Increase the heat to high and bring to a boil.
Reduce the heat to low and cover the pot. Simmer for 15 minutes, or until the liquid is absorbed.
Remove from the heat and stir in the cranberries and almonds.
Serve immediately.