Description
Celebrate the flavors of fall with this wholesome Healthy Harvest Quinoa Pilaf with Cranberries, Apples, and Walnuts — a vegan, gluten-free side dish that’s as nourishing as it is delicious. Packed with protein, color, and crunch, this cozy quinoa pilaf is perfect for Thanksgiving, Friendsgiving, Sunday dinner, or any fall meal.
Ingredients
For Quinoa
- 2 cups uncooked quinoa, rinsed
- 3½ – 4 cups vegetable broth (or water for a lighter flavor)
- 2 – 3 bay leaves
- Sprigs of fresh rosemary or thyme
Veggies
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 small-medium apples (I used Honey Crisp), diced (optional but necessary)
- 1 big red bell pepper, chopped
- 1 big green bell pepper, chopped
- 1-2 Habanero or Jalapeno
Others and Seasonings
- 1 cup dried cranberries
- 1 cup chopped raw walnuts (toasted works as well)
- 2 tablespoons olive oil
- 1 small Maggi cube (optional; great for flavor)
- 1 teaspoon of mixed house spice (or slap ya mama or Creole seasoning or Vegetable Knorr Bouillon)
- Salt and black pepper, to taste (as desired)
- Fresh parsley, thyme, or rosemary, for garnish
Instructions
- Cook the Quinoa. In a large pot, bring vegetable broth or water to a boil. Add the rinsed quinoa, along with a bay leaf and a sprig of fresh rosemary or thyme for flavor. Reduce the heat to low, cover the pot, and let it simmer for 15–18 minutes, or until all the liquid has been absorbed. Once done, remove from heat and let it rest (covered) for about 5 minutes. Then, fluff the quinoa with a fork to separate the grains and set it aside.
- Prep the vegetables. While the quinoa cooks, wash, cut, and chop all the veggies. Set aside.
- Sauté the Aromatics and Add Flavor. Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook for 3–4 minutes, until soft and fragrant. Next, stir in 1 teaspoon of your favorite seasoning mix — this can be your house spice blend, Slap Ya Mama, Creole seasoning, or a vegetable Knorr bouillon cube. Add the minced garlic and chopped apples, and cook for another 1–2 minutes, until the apples start to soften. Then, stir in the chopped walnuts and dried cranberries, and cook for another minute or two to lightly toast the nuts and warm the fruit. Finally, sprinkle in the thyme, cinnamon (optional), and season with salt and black pepper to taste. Stir well and taste to adjust seasoning as needed.
- Combine the Quinoa and Aromatics. Add the cooked quinoa to your skillet with the aromatics and mix-ins. Using a spatula, gently toss everything together until the ingredients are evenly combined. Let it cook for another 2–3 minutes sothe flavors meld beautifully. Taste once more and adjust seasoning if necessary.
- Serve and Enjoy. Garnish with fresh herbs like parsley, thyme, or rosemary, and serve warm as a festive holiday side or a light main dish. For a complete meal, I love pairing this quinoa pilaf with Air Fryer Jerk Chicken Thighs or Air Fryer Salmon — both complement the sweet and savory flavors perfectly. If making for the holiday (Thanksgiving or Christmas), then pair with your holiday main – turkey, short ribs, etc.
Notes
Keep your quinoa fluffy: For light, separate grains, always rinse quinoa before cooking to remove bitterness.
Toast your nuts for extra flavor or buy toasted nuts. I personally use raw nuts and cook them a bit while cooking to get them a bit toasty… and so far it’s been fabulous!
Make it oil-free: Instead of olive oil, sauté your onions and garlic with a few tablespoons of vegetable broth or water.
Plan ahead, cut your vegetables beforehand or buy precut to make it even easier and quicker.
This recipe serves 7–8 people as a side dish, or about 4–5 people as a hearty main course.
