Quinoa with Pine Nuts and Cranberries Recipe

Quinoa with Pine Nuts and Cranberries Recipe

  • Makes: 4 Servings
  • Ready In: 30 mins
  • Prep Time: 10 mins
  • Cook Time: 20 mins

An inviting and healthy recipe for the holidays — that’s also gluten, egg, and dairy free!

    Nutritional Information (per serving)

  • Calories: 335
  • Fat: 18g
  • Protein: 6g
  • Sodium: 787mg
  • Carbohydrates: 38g
  • Fiber: 6g
  • Sugar: 14g


  1. 2 Tbsp olive oil
    1 onion, finely chopped
    1 celery rib, finely chopped
    1 1/2 Cups quinoa, uncooked (rinsed)
    2 Cups gluten free chicken broth, or vegetable broth
    1/2 Cup orange juice
    1/2 Cup dried cranberries
    1/2 Cup pine nuts, toasted
    1 tsp orange zest
    1/2 tsp salt, or to taste
    1/4 tsp ground black pepper, or to taste


    1. Heat oil in a medium saucepan over medium heat.
    2. Add the onion and celery and cook until the onion begins to be translucent and lightly browned.
    3. Add the quinoa and stir to coat in the oil
    4. Add the vegetable or chicken stock and the orange juice, and the cranberries; bring to a boil, then cover and reduce heat to simmer.
    5. Cook until all the liquid has evaporated (15-18 minutes)
    6. Remove cover and fluff with fork.
    7. Stir in the pine nuts, the orange zest, and the salt and pepper to taste. Serve.

    Tips:  For Nut-free version: replace the pine nuts with sunflower seeds.   This is also nice served chilled or at room temperature.

Kim started the website Cook It Allergy Free! to provide resources to other families dealing with allergies. Make sure to check out all of her tips as well as her new iPhone and iPad apps!

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