Cranberry Apple Quinoa Pilaf with Orange Honey

Culinary // Food

Cranberry Apple Quinoa Pilaf with Orange Honey


Cooking with fresh cranberries at this time of year just feels right. Their vibrant ruby color creates a festive mood. In this case, paired with tri-color quinoa, apple and a touch of honey, they help create a healthy, protein-packed dish that is not only a delicious side dish for your dinner or holiday table, but also makes for a great light lunch option too.

The acidity of the lemon juice and sweetness of the honey create a nice balance to the tartness of the fresh cranberries. I use an orange-essence infused honey to heighten the citrus notes of the lemon, but traditional honey will do fine as a substitute.

Cranberry Apple Quinoa Pilaf with Orange Honey

Serves 8


  • 1 cup tri-color quinoa
  • 1 cup water
  • 1 garlic clove, minced
  • 2 tablespoons white onion, minced
  • 2 tablespoons olive oil
  • 1 Macintosh apple, finely chopped
  • 2 cups fresh cranberries
  • ½ lemon, juiced
  • 1 tablespoon fresh rosemary, minced
  • 3/4 teaspoon orange-essence infused honey
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper


  1. In a medium-sized saucepan, heat 1 cup water and 1 cup of dry quinoa. Bring to a boil. Cover. Reduce heat and simmer 10 minutes or until all the water is absorbed. Remove from heat and set aside.
  2. In a medium sauté pan, heat 2 tablespoons of olive oil. Add the onion and garlic. Sauté until the onion becomes translucent.
  3. Add the apple and fresh cranberries. Cook, frequently stirring around the pan, until the cranberries just burst.
  4. In a large bowl, combine the cooked quinoa and fruit mixture. Pour on the lemon juice. Season with rosemary, salt and pepper. Stir well to combine.
  5. Drizzle orange-infused honey over the top and serve warm or at room temperature.
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December 25, 2016

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