Cranberry Quinoa Pilaf

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Servings: 4 Prep: 15 min Cook: 15 min Dairy Free Gluten Free Mediterranean Pescetarian Vegan Vegetarian Christmas Homestyle Simple Stovetop Vegetarian Added 5 months ago Updated 5 months ago

Missing nutrition data for: Quinoa, Lemons, Dried Parsley, Ground Sumac, Cinnamon, Extra Virgin Olive Oil, Pumpkin Seeds, Dried Cranberries

Ingredients

1 cup quinoa ⚠

2 cups water

1 ½ lemons ⚠

½ teaspoon dried parsley ⚠

½ teaspoon dried rosemary

½ teaspoon ground sumac, optional ⚠

½ teaspoon cinnamon ⚠

1 tablespoon extra virgin olive oil ⚠

½ cup pumpkin seeds ⚠

¼ cup dried cranberries ⚠

Instructions

1. Rinse quinoa thoroughly until water is clear.

2. Bring water to a boil and add quinoa. Reduce to a simmer, cover, and cook for 12-15 minutes.

3. Allow to cool for 5 minutes, then fluff with a fork until light and fluffy.

4. Meanwhile, zest 1/2 of the lemons and juice all of them.

5. In a large bowl, combine quinoa with all remaining ingredients.