Golden Quinoa Pilaf W/tart Cherries Recipe

No Photo

Have you made this?

 Share your own photo!

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!

Featured Pinch Tips Video


 Be the First





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