Golden Quinoa Pilaf W/tart Cherries Recipe

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Golden Quinoa Pilaf w/Tart Cherries



C/O Delicious Living with a few small changes. Four tricks to preparing quinoa successfully: rinse (always, even if the package indicates that the quinoa was "pre-rinsed"!), drain well, lightly toast in a little bit of oil or butter, and use broth in place of water. Indian and Middle Eastern flavors!

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10 Min


15 Min


Stove Top


2 Tbsp
coconut oil
1 medium
shallot, peeled and thinly sliced
1" piece fresh ginger, grated
1 tsp
ground turmeric (i used equivalent amount of fresh turmeric)
1/2 tsp
ground cumin or 1/2 teaspoon cumin seeds, lightly crushed
1/4 tsp
ground coriander
1 c
golden quinoa or tri-colored quinoa, rinsed well and drained
1 1/2 c
vegetable broth
1/4 c
dried *tart* cherries
1 c
baby spinach leaves (i used half baby spinach leaves and half arugula
1/2 c
green onions, thinly sliced (fresh chives would work, too!)
2 Tbsp
fresh lime juice
salt and pepper, to taste
1/3 c
cashews, lightly toasted and chopped
fresh cilantro, for garnish

Directions Step-By-Step

In a medium-sized pot over medium heat, melt the coconut oil; cook the shallots, ginger, turmeric, cumin (seeds), ground coriander and quinoa, cook until fragrant about 2-3 minutes.
Add broth, bring to a boil, and then reduce heat. Cover and simmer for 15 minutes, or until all water is absorbed. Remove from heat; leave covered 5 minutes.
Stir in the tart cherries, *spinach/other greens, green onions, and lime juice. Season to taste with salt and pepper, garnish with cashews and fresh cilantro, and serve.

*Alternatively, you can line a bowl with the spinach/greens then spoon the quinoa mixture over the greens. The heat from the cooked quinoa will warm the spinach.

About this Recipe

Course/Dish: Other Side Dishes
Main Ingredient: Rice/Grains
Regional Style: Indian
Dietary Needs: Vegan