Quinoa Pilaf With Cranberries

1. 1

   Heat oil in a medium pot over medium high heat.

2. 2

   Add onions and cook, stirring often, until just softened, 2 to 3 minutes.

3. 3

   Add quinoa, corriander and garam masala and toast, stirring constantly, for 1 minute.

4. 4

   Stir in broth and salt and bring to a boil then reduce heat to medium low, cover and simmer for 10 minutes.

5. 5

   Stir in cranberries, cover again and continue to cook until liquid is completely absorbed and quinoa is tender, 8 to 10 minutes more.

6. 6

   Toss with almonds and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.