Orange Cranberry Quinoa Pilaf


  • 3 tablespoons butter
  • 1 small onion, chopped
  • ½ green bell pepper, chopped
  • 1 cup quinoa
  • 1 cup 100% Florida orange juice
  • 1 cup chicken stock
  • Salt to taste
  • Pepper to taste
  • ½ cup dried cranberries
  • 1 Florida orange, peeled, segmented and chopped


Orange Cranberry Quinoa Pilaf

In a 3-quart saucepan, melt butter over medium-high heat. Sauté onion and bell pepper just until the onion begins to look opaque. Add quinoa and continue to cook, stirring, until quinoa is toasted and golden brown, about 5 minutes. Add orange juice and chicken stock; season with salt and pepper to taste. Bring to a boil; stir, partially cover saucepan and reduce heat to simmer for 15 minutes. Stir in dried cranberries; cover and cook an additional 5 minutes. Quinoa should be tender and liquid should be absorbed. Remove from heat; stir in chopped oranges and let sit for 5 minutes. Fluff with a fork and serve.

Nutrition Facts
Serving size
Amount per serving
  • % Daily Value*
    *The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2000 calories a day is used for general nutrition advice.