Jun
20

Gluten-Free Wednesdays: Quinoa Cranberry Pilaf

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Last week we look at the basics on quinoa and how to soak and cook it. Today, let’s look at some family favorite ways of fixing it.

When I went gluten-free, I had just discovered couscous and was enjoying it.  Since couscous is a wheat-based pasta, it was totally out after going GF and at the time I couldn’t find a replacement for it. Later, I discovered that quinoa was the perfect GF substitute for any recipe calling for couscous.

Quinoa’s slightly bitter, slightly earthy taste pairs exceptionally well with chocolate or fruits.  Ground into flour and put in chocolate cookies will work well. Or cooked whole, chilled until cold and tossed with fruit.  I sometimes add dried fruit to hot quinoa pilafs, such as dried apricots, as they pair well together.

My Quinoa Cranberry Pilaf is a good example of how to pair sweet and bitter. It’s an excellent sweet and savory dressing replacement and we enjoy it at Thanksgiving and Christmas, however I use it year-round as a side dish.

Last year, as I tested multiple recipes for the Christmas mailer, I quickly fell in love with this sweet and savory dish. We ate it for that meal, but the next day I reheated it for lunch and it took on a crispy crust that was awesome. So if you like a crisp, browned crust and a tender inside, spread this in a baking dish and pop it in the oven at 350 degrees until the top looks rightly browned to you.  I promise it won’t disappoint!

 

This post is part of Soaking Grains Gallery.

 

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KerryAnn Foster runs Intentionally Domestic, formerly Cooking Traditional Foods.  Intentionally Domestic is the home of the longest running real food meal plan on the internet, now in its eighth volume.

KerryAnn has over eleven years of real food experience.  Read about KerryAnn’s journey to health through multiple miscarriages, celiac disease, PCOS, food allergies and intolerances, obesity, adrenal fatigue and heavy metals. She is also an It Works! Independent Distributor and she loves that crazy wrap thing!

Founded in 2005, we help you feed your family nourishing foods they will love.  With two choices of Menu Mailers, multiple eBooks, Print Books and video-based classes, KerryAnn makes real food easy, accessible, affordable and family friendly for everyone.

KerryAnn founded Nourished Living Network, a network for traditional food and natural living bloggers, in 2011. NLN provides support, publicity and networking opportunities for bloggers all across the traditional foods spectrum. Our Recipe Gallery features recipes from the fifty member blogs and growing.

 

 

Comments

  1. I am wondering what you use to drain your quinoa after soaking. I have been using a yogurt strainer that I had for YEARS, but it is developing holes in it and I can’t find it on the internet anymore. The holes in my other strainers are just way too big.

    Thanks in advance!
    Adrienne @ Whole New Mom recently posted..Dairy-Free Berry Mousse

    • KerryAnn says:

      I use the fine mesh plastic sieve that I use for my water kefir grains. Cultures for Health used to sell a similar one. It’s the finest mesh I could find.

  2. monicajane says:

    I’ve really enjoyed making quinoa with pesto…it helps it feel like the pasta I can no longer eat.

    your recipe looks great and is a nice new variation…hope I have the opportunity to make it…(can’t do grains at all right now)

    thanks for sharing…looks so yum.
    monicajane recently posted..OMG Good, “spaghetti” and spaghetti sauce for the nightshade (tomato) free and grain-free eater

    • cloudbird says:

      ditto on the Quinoa with Pesto dish…since I don’t eat pasta anymore…try adding: kalamate olives, sun-dried tomatoes, fine chopped red onion & minced parsley….YUMMY & SATISFYING!

  3. I love adding cranberries to quinoa. Great recipe, I will be trying it soon!
    Good Food Good Friends recently posted..Chicken with Herb-Roasted Tomatoes and Pan Sauce

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Intentionally Domestic (formerly Cooking Traditional Foods) is a blog about nutrient-dense foods. We provide recipes for a variety of family-friendly, kid-approved meals, snacks and desserts. We follow in the tradition of Dr. Weston A Price.

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