Recipes
Sep 20, 2011

Recipe: Cranberry pecan quinoa pilaf

By: Claire Stubbs

Recipe: Cranberry pecan quinoa pilaf Author: Style At Home

Recipes
Sep 20, 2011

Recipe: Cranberry pecan quinoa pilaf

By: Claire Stubbs
Ingredients
  • 2 tsp olive oil
  • Maldon sea salt and freshly ground black pepper to taste
  • Zest and juice of ½ lemon
  • 1 tbsp unsalted butter
  • ¼ cup dried cranberries
  • ½ cup roughly chopped pecans
  • ¼ cup shelled pistachios
  • ¼ cup roasted pumpkin seeds
  • 1 tbsp chopped parsley

Directions

1 Preheat the oven to 350°F. Peel the squash and cut the flesh into ¾" cubes. Toss with the olive oil, season with salt and pepper and spread on a baking sheet.

2 Roast for 20 to 25 minutes, stirring occasionally, until tender and golden. Meanwhile, bring a large pot of water to a boil and cook the quinoa for 12 minutes.

3 Drain and transfer to a bowl. Toss quinoa with the squash, lemon zest and juice and butter. Stir in cranberries, nuts, pumpkin seeds and parsley. Serve warm.

Serves 6.

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Recipes

Recipe: Cranberry pecan quinoa pilaf