Side Dishes

Quinoa Pilaf, Gluten Free*

  • 0:40 TIME
  • 10 Portions
  • 396 calories



Butter, salted6 tbsp
Onions, small diced1.75 cup
Garlic, minced1 tbsp
Ginger root, fresh, minced20 g
Water, hot12 cup
Minor's Gluten Free Vegetable Base made with Natural Ingredients 6 x 1 pound4 tbsp
Quinoa, mixed red & white1.5 lb
Cranberries, dried1.25 cup
Pine nuts, dried, toasted4 oz
Parsley, fresh, chopped1 oz
Lime juice, fresh0.25 cup



  1. In a large pot, melt butter. Add onions, garlic and ginger root; sauté 2-3 minutes.
  2. Add water, Vegetable Base and quinoa to the onion mixture. Stir to combine. Bring to a boil; reduce heat and simmer 15 minutes or until broth is absorbed. Remove from heat.
  3. Toss in cranberries, pine nuts, parsley and lime juice. Salt and pepper to taste. Serve warm or chilled.

Dried cherries or blueberries may be combined with the cranberries to add depth to the flavor.

*When using Gluten Free ingredients, recipes, and proper back of house procedures.

Nutritional Information

Average nutritional values per portion

UnitPer Serving
Energy396 kcal
Protein12 g
Fats, total12 g
Carbohydrate, total62 g
Sugars, total47 g
Fats, saturated1 g
Fiber, total dietary7 g
Sodium530 mg
Calcium47 mg
Cholesterol0 mg
Iron4 mg
Vitamin C10 mg
Vitamin D0 IU