Festive Cranberry Pecan Quinoa Pilaf

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1/2 cup dried cranberries, unsweetened
• 3/4 cup pecans, roughly chopped
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon fresh thyme, chopped (or 1/2 teaspoon dried thyme)
• 1/4 teaspoon ground cinnamon
• 1 teaspoon orange zest
• 1/4 cup fresh parsley, chopped
• Salt and black pepper to taste

Instructions

1. Heat olive oil in a medium saucepan over medium heat. Add the diced onion and sauté for 3-4 minutes until softened and translucent.
2. Add minced garlic, chopped thyme, and ground cinnamon. Sauté for another 1 minute until fragrant.
3. Add the rinsed quinoa to the pan and stir to coat the grains in the spices and oil. Toast the quinoa for about 2 minutes, stirring frequently.
4. Pour in vegetable broth, bring to a boil, then reduce heat to low and cover. Simmer for 15 minutes or until the liquid is fully absorbed and quinoa is fluffy.
5. While the quinoa cooks, toast the pecans in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until fragrant and lightly browned. Remove from heat and set aside.
6. Once cooked, gently fluff the quinoa with a fork. Stir in dried cranberries, toasted pecans, orange zest, and chopped parsley.
7. Season with salt and black pepper to taste. Cover and let the pilaf sit for 5 minutes before serving to allow flavors to meld.
8. Transfer to a serving bowl, garnish with additional parsley or pecans if desired, and serve warm.

Chef tips

• Rinsing quinoa removes its natural bitter coating (saponin) and improves flavor.
• Use low-sodium vegetable broth to control salt levels and enhance overall taste.
• For a nuttier flavor, substitute pecans with toasted walnuts or sliced almonds.
• Orange zest adds brightness; if fresh oranges are unavailable, use 1/2 teaspoon of pure orange extract but add it after cooking.