Quinoa Pilaf with Cranberry and Cashew

Quinoa pilaf with cranberry and cashew
I love quinoa and make it often. Thankfully my family enjoys it also. It took forever for our dog to like it. When you have young children food invariably ends up on the floor. Rice and quinoa were always the two that were spilled the most in our house, and no matter how it was seasoned the dog turned her nose up at it. When it is wet it isn’t exactly easy to sweep up, so I dreaded picking it up. Now that my kids are a little older not much falls to the floor, but when it does the dog loves it. Why couldn’t she love it when my kids were little?! This is a dish that I have made many, many, many times. We never get tired of it. I make it with rice on occasion but I really love it with quinoa. Quinoa is a nutritional powerhouse and one that I always have in the pantry. This recipe is one that I know I can always make ~ I always have the ingredients in the house and it goes well with almost everything. Turmeric has fantastic health benefits as well as making your quinoa a beautiful golden color, for full tumeric health benefits it needs to be paired with black pepper. Thankfully this pilaf has both. This is a quick side dish that is a perfect back pocket recipe ~ one that you can always have on stand by. It also reheats really well.

Quinoa Pilaf with Cranberries and Cashews

Quinoa Pilaf with Cranberry and Cashew 
Serves 4

1 Tablespoon Coconut oil or Butter (I use either in this recipe)
1 Garlic Clove, chopped
1/2 teaspoon Turmeric
1/2 teaspoon Cumin powder
1 Cinnamon Stick
Black Pepper
1 Cup Quinoa (check to see if it needs to be rinsed, I buy mine pre-rinsed)
1/4 Cup Cashews, chopped
1 1/2 Cups Water
1/4 Cup dried Cranberries
1/4 teaspoon Sea Salt
1 Bay Leaf
1/4 Cup Cilantro, chopped

1. Turn your Pressure cooker to saute function. Add coconut oil, garlic, turmeric, cumin, a few grinds of pepper and a cinnamon stick, saute until fragrant about 30 seconds. Add  quinoa and cashews saute stirring constantly about 1-2 minutes. You will hear the quinoa pop – that is good. Turn off Saute function. Add water, dried cranberries, sea salt and bay leaf.

2. Place your lid on your pressure cooker and set it to cook at high pressure for 5 minutes. Once it is cooked immediately turn off your pressure cooker (don’t let it go to keep warm) and let it rest for 10 minutes. Release any remaining pressure.

3. Remove lid tilting it away from you. Use a fork and fluff, remove the cinnamon stick and bay leaf. Taste and season with salt and pepper if needed. Stir in cilantro and serve.

Inspired by Budget Bytes.

Pressure Cooker Quinoa Pilaf

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6 comments

  1. Susan Zonca says:

    What an excellent, easy, quick recipe. Amazing blend of flavors. Love that you have adapted this for the Instant Pot. I am new to the pressure cooker world and loved tried and true recipes.

  2. Sherry says:

    I’ve got all the ingredients for this recipe except the quinoa. Any advise on how to adjust recipe to use rice instead?

    • Lindsay says:

      When I use rice I use basmati or jasmine rice. Increase the water by 2 Tablespoons and cook for 3 minutes vs 5 minutes. You will still let it naturally release for 10 minutes. I hope this helps!

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