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Quinoa Pilaf–Yummy, Healthy, Easy (and the addition of cranberries and parsley make it even healthier)

In food, Uncategorized, wellness on April 2, 2013 at 5:16 pm

Recipe: Quinoa Pilaf

Recipe courtesy of the Institute for Integrative Nutrition


Prep Time: 3 minutes

Cooking Time: 30-40 minutes

Yield: 4 servings


1 cup quinoa

2 1/4 cups water or stock

1/2 cup dried cranberries

1/2 cup walnut pieces

1/4 cup chopped fresh parsley

pinch of salt


1.   Rinse quinoa in fine mesh strainer until water runs clear.

2.   Boil the water and add quinoa and salt, cover and reduce heat.

3.   After 15 minutes add cranberries and walnuts to top; do not stir.

4.   Cook 5 minutes more, until all the liquid is absorbed.

5.   Remove from heat, add parsley and fluff with fork, cover and let sit for 3-5 minutes and serve.

Editor’s note: By now you probably know how healthy quinoa is.  It’s a complete protein,  gluten-free, and does everything from aiding digestion to boosting metabolism, increasing energy and a lot more.

The addition of parsley and cranberries increases the health benefits even more because:

  • Parsley is a powerful antioxidant, anti-inflammatory and immune booster.  It’s also loaded with vitamin K—that’s the one that aids bone health.
  • Cranberries: Wow, they have more antioxidants than many fruits and vegetables, except for blueberries.  If you don’t know what an antioxidant is, they’re the substances that fight those rogue free radical cells, responsible for aging and disease.  A free radical cell is the human version of rust—that’s just how dangerous they are.  Cranberries also have fiber and vitamin C.


About Irene:

Irene Ross is a certified integrative nutrition and health coach who helps people alter unhealthy habits so they balance their lives.

Author of the e-book, Sugar’s Sour Story, and of the forthcoming book, 25 Ways to Fire Up Your Day: Increase Energy, Get More Done in Less Time, Balance Your Life, her website is:

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