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Cranberry-Almond Quinoa Pilaf
Cranberry-Almond Quinoa Pilaf

 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  


  1. Pre-heat oven to 300°F. Spread sliced almonds onto a jelly roll pan in a single layer. Toast for 7-8 minutes.
  2. Meanwhile, add cooked quinoa, green onion and cranberries to a medium bowl; toss to mix.
  3. 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.
  4. 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.

FVMM Tip | Eat Well with Festival Foods

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