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Cranberry Walnut Quinoa Pilaf (GF/DF/PF) Recipe

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This recipe for Cranberry Walnut Quinoa Pilaf (GF/DF/PF), by , is from The Dovgala Clan Cookbook , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Katy Dovgala


1 tsp. extra virgin olive oil
c. chopped onion
1 stalk celery, diced
c. quinoa or brown rice, rinsed
1 c. GF vegetable stock
c. (or less) dried cranberries, dried blueberries or currants
1 tbsp. dried tarragon
Salt and feshly ground black pepper
S c. coarsely chopped toasted walnuts
1 red-skinned, firm-textured apple, diced
2 green onions, green tops only, chopped (optional)

In large saucepan, heat olive oil over medium-low heat. Add onion and celery and cook, stirring frequently, for 6 to 8 minutes, or until tender. Add quinoa, stock, cranberries and tarragon; increase heat and bring to a boil. Reduce heat to low, cover and simmer gently for 18 to 20 minutes, or until quinoa is tender and liquid is absorbed. Season to taste with salt and pepper. Stir in walnuts, apple and green onions.




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