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Quinoa Pilaf with Cranberries, Pecans & Roasted Chestnuts

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Ingredients

1 cup Red & White GoGo Quinoa

1/2 cup Medley 5 Whole Grains

1 medium sweet potato or small butternut squash, peeled & cut in thick pieces

2/3 cup pecan halves

1/2 cup of shallots (or 1 onion), chopped

3 garlic cloves, finely chopped

1 or 2 celery stalks with leaves, chopped

1/2 carrot, grated

1/3 cup of chopped fresh parsley

1 1/4 cup of orange juice

1.5 cups of vegetable broth (or water)

A bit of dried thyme

1/4 cup dried cranberries

About 10-12 roasted and peeled ready to use chestnuts

1/8 teaspoon crushed red pepper flakes

1 tablespoon olive oil or coconut oil

Pink salt to taste

Pinch of cinnamon

A few chia seeds for garnish

Fresh chopped cilantro for garnish (optional)

Instructions

  1. Roast the sweet potato or squash in a 450F oven for 20-25 minutes. You can also roast it in olive oil in a covered pan at medium heat, gently turning each piece on the other side after 10-12 minutes. Add dried thyme at the end.
  2. Meanwhile, heat a large skillet over medium-low heat. Gently toast the pecan halves until aromatic. Reserve.
  3. Turn the heat to medium-high, heat oil, and sauté onions, garlic and celery until soft. Add cranberries, chopped parsley, red pepper flakes, pinch of cinnamon and stir-fry for a couple of minutes.
  4. Add the quinoa and the Medley, the orange juice and the broth (or water). Bring to a boil, then reduce to medium heat and cook for 15-18 minutes or until all liquid is absorbed.
  5. Season to taste, add pesants, chestnuts cut in half and grated carrot and toss to combine. You can also mix the sweet potato or squash or serve it on the side. Garnish with fresh chopped cilantro and chia seeds.
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