Quinoa Pilaf with Green Apples and Dried Cranberries

In this recipe I've used classic Thanksgiving flavors like apples and cranberries with quinoa which may not be that familiar as a Thanksgiving ingredient but I think this mix of these ingredients will become an instant classic.   
I’m a super fan of quinoa not only because it’s super healthy and delicious but because it’s fast and easy to prepare.  I make this a lot, great as a side dish but is also perfect as an entree.  I've filled this pilaf inside roasted turnips or acorn squash I've hollowed out and then finished them in the oven.  Either way this pilaf is perfect for fall.
This dish can made ahead and then reheated in the oven or can prepared and then served right away.

Quinoa Pilaf with Green Apples, Dried Cranberries and Pecans

Fits a 2.5 L Casserole Dish

  • 1 Cup White Quinoa
  • 1 ½ Cups Red Quinoa
  • 4 Cups Vegetable Stock
  • ¼ Cup olive Oil
  • ½ red Onion, Diced
  • 2 Stalks Celery, Diced
  • 1 Clove Garlic, Minced
  • 1 ½ tsp. Herbs De Provence
  • 1 tsp. Salt
  • Black Pepper to Taste
  • 2 Green Apples,Diced (skins on)
  • ½ Cup Dry White Wine
  • 1 Cup Dried Cranberries
  • 1 Cup Toasted or Maple Pecans (recipe to follow)
  • ¼ Cup Fresh Parsley, chopped


  1. Rinse quinoa in a fine mesh colander and drain, pour into a heavy bottom stock pot. Top with vegetable stock and stir.  Turn on medium high heat when stock comes to a boil cover with lid, turn down to medium low and simmer for about 10 to 15 minutes until quinoa is al dente.
  2. While quinoa is cooking  turn a saute pan on medium high and add olive oil, onions, celery and garlic, stir.  Add herbs de Provence, salt and pepper, saute until the onions and celery are translucent, about 8 minutes.  Add apples and pour in wine, simmer 5 minutes to cook out alcohol.
  3. Pour onion mixture over cooked quinoa and stir until combined,  
  4. Add cranberries, pecans, and parsley, fold in.  Check for seasoning.
  5. Serve immediately by  spooning into serving dish or can be reheated later.  
  6. To reheat cover with lid or foil and bake in a 350 degree oven for about 30 minutes, stirring halfway through.

What is Herbs De Provence?

Traditional Provencal dried herb blend of rosemary, fennel seed, basil, savory and lavender, became very popular in the US in the 1960s, thanks Julia!
Herbs De Provence

Where to buy Herbs De Provence?
Peace Valley Lavender Farm
802 New Galena Road
Doylestown, Pa 18901
You can order online but it’s more fun to visit the store and lavender fields.


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