Description
Sautéed Quinoa with Pistachio and Cranberries is a delightful dish that harmoniously blends fluffy quinoa, crunchy pistachios, and sweet-tart cranberries. This vibrant recipe is not only visually appealing but also brimming with flavors that will impress your guests and satisfy your taste buds. Perfect for busy weeknights or special occasions, it’s versatile enough to serve as either a side or main dish, making it a must-try for any home chef.
Ingredients
Scale
- 1 cup quinoa
- 2 tablespoons olive oil
- 2 shallots, minced
- 3 cloves garlic, minced
- 2 cups vegetable broth
- 1 cup dried cranberries
- ½ cup unsalted roasted pistachios, chopped
- Fresh parsley for garnish
- Salt and pepper to taste
Instructions
- Rinse quinoa under cold water in a fine-mesh strainer until the water runs clear.
- In a medium pot, heat olive oil over medium heat. Add minced shallots and garlic; sauté until softened.
- Pour in vegetable broth; bring to a boil, then add rinsed quinoa. Cover and reduce heat; simmer for 15 minutes until liquid is absorbed.
- Fluff quinoa with a fork; fold in cranberries and chopped pistachios.
- Season with salt and pepper; mix in fresh parsley just before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main dish
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 330
- Sugar: 12g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg