Delicious and easy quinoa cooked pilaf-style with curried onions, tossed with dried cranberries and lemon juice. Quinoa is naturally high in protein and gluten free.
Curried Quinoa Pilaf
Recipe By Sarah Brull
- Cooking and Prep: 30 m
- Serves: 4
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No Allergens
Ingredients (10)
Main ingredients
Start Cooking
Prepare the Quinoa Pilaf
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Heat olive oil in a sauté pan over medium heat. Add onions and sauté until translucent. Add garlic, curry, and cumin, and sauté for one minute, until fragrant.
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Add quinoa, one cup of water, and salt. Bring to a boil, then simmer, covered, for approximately 15 minutes, until all water is absorbed. Keep covered for five more minutes, then fluff grains with a fork.
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Stir in lemon juice, parsley, and dried cranberries. Serve warm or at room temperature.
