If you’re searching for a unique and tasty side for your upcoming holiday party, look no further. This Cranberry-Almond Quinoa Pilaf is sure to please! With tangy cranberries, toasted almonds and nutty-flavored quinoa, this scrumptious side is a nutritious and delicious alternative to most traditional stuffing recipes. And, this whole grain-rich dish just happens to be naturally gluten and dairy free – a perfect option for our guests with allergies! For more allergen friendly recipe and product ideas, please check out our Allergen Friendly Holiday Guide.
Cranberry-Almond Quinoa Pilaf
Recipe adapted from Ancient Harvest
½ cup sliced almonds
1 ½ cup quinoa, cooked
½ cup green onions, diced
½ cup dried cranberries
2 tsp. maple syrup
1 Tbsp. olive oil
1 tsp. red wine vinegar
½ tsp. dried thyme
½ tsp. salt
- Pre-heat oven to 300°F. Spread sliced almonds onto a jelly roll pan in a single layer. Toast for 7-8 minutes.
- Meanwhile, add cooked quinoa, green onion and cranberries to a medium bowl; toss to mix.
- In a separate bowl, whisk together maple syrup, olive oil, red wine vinegar, dried thyme and salt. Pour over quinoa mixture and stir to combine.
- Top quinoa with toasted almonds and serve warm.
Yield: 6 Servings
Per Serving: Calories 170, Total Fat 7g (Saturated 0.5g, Trans 0g), Cholesterol 0mg, Sodium 200mg, Total Carbohydrate 25g (Dietary Fiber 4g), Protein 4g, Vitamin A 2%, Vitamin C 2%, Calcium 4%, Iron 6%
*Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.
Emily Schwartz is a Registered Dietitian Nutritionist (RDN) with Festival Foods.