How long does this recipe last?

Stored in an airtight container, leftovers will stay fresh in the refrigerator for 3-5 days. Make sure it’s fully cooled before storing in order to maintain freshness and prevent excess moisture!

Can I freeze leftover quinoa pilaf?

Yes! You can freeze leftovers for 3 months as long as you exclude the cheese. To do so, allow the pilaf to cool completely. Then, transfer it to a freezer-safe container or sealable bag. Thaw in the fridge overnight before warming or serving.

How should I serve this dish?

We love to enjoy this recipe as a side dish with protein-rich main courses like Instant Pot whole chicken , turkey, lamb chops , or salmon ! Or, turn it into a main course by adding shredded chicken or even chickpeas if you want to keep the recipe plant-based.

Can I make this recipe on the stovetop?

We haven't tested it, but it should work! Follow our tips on how to cook quinoa . Heat the oil as usual, and sauté the garlic and onions in a large pot or Dutch oven over medium-high heat. Then, add the veggies, fresh cranberries, quinoa, broth, and seasonings, and bring the liquid to a boil. Next, reduce the heat, and simmer until the quinoa is soft and fluffy. Fold the mix-ins into the dish, season to taste, and enjoy.

Crock Pot Quinoa Pilaf

Description

This easy quinoa pilaf combines fresh veggies, cranberries, and quinoa in a crockpot for a nutrient-rich side dish perfect for everything from weeknights to holidays!

Ingredients

Units Scale

For the Crock Pot/Slow Cooker

1 1/2 cups (270 grams) uncooked quinoa, preferably pre-rinsed for better flavor
3 cups chicken or vegetable Stock
2 Tablespoons olive oil
1 teaspoon minced garlic
1/2 cup chopped yellow onion
1/2 cup thinly sliced carrots
1/2 cup thinly sliced celery
1/3 cup fresh cranberries to add during cooking OR 2/3 cup dried cranberries (add after cooking if using dried) Note: The fresh cranberries are more tart (see note for substitutes).
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
Optional: 3 fresh thyme sprigs or 1 teaspoon dried

Add After the Quinoa Pilaf is Cooked (see notes)

Toasted 1/3 to 1/2 cup toasted nuts or seeds (pecans or pumpkin seeds)
Optional - crumbled feta

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Instructions

In a 4 to 5 quart slow cooker, place quinoa and broth.
In a large skillet, add the oil and turn to medium-high. When oil starts to sizzle add the garlic, onion. Cook until fragrant. About 2-3 minutes.
Add the garlic, onion, and remaining oil to the crockpot along with celery, carrots, and cranberries and remaining spices and stir all together. If you’re using fresh thyme, add the sprigs on top before covering and cooking. If you’re using dried thyme, mix it in with the spices.
Place on HIGH for 2 to 2 1/2 hours or on LOW for 3 ½ to 5 hours. Check halfway and mix ingredients with a spoon. If the quinoa seems dry and still not fluffy, add ¼ cup to ⅓ cup more broth within an hour left of cooking time.
If you use fresh thyme, the leaves will likely fall off on their own during cooking, making it easy to remove the stem before serving. Fluff with a fork then stir in remaining nuts, if desired.
Season to taste.
Serve immediately or store in the fridge (covered) until ready to serve. Store leftovers in the fridge for up to 5 days in an airtight container. Make sure it’s fully cooled before refrigerating to maintain freshness and prevent excess moisture.

Notes

Cooking Tips – Crock pot cooking times may vary. heck halfway through suggested cooking time.

Seasonal Flavor Substitutes – For a lighter flavor quinoa, substitute the fresh cranberries for chopped dried apricots or or dried cherries. Omit the thyme and mix in fresh chopped mint and a squeeze of lemon before serving.

Prep Time: 15
Cook Time: 2 1/2 hours
Category: Side Dish
Method: slow cooker
Cuisine: American

Nutrition

Serving Size: 1 to 1 ¼ cup
Calories: 257
Sugar: 2.7 g
Sodium: 498.6 mg
Fat: 1.5 g
Saturated Fat: 1.3 g
Carbohydrates: 33 g
Fiber: 4.4 g
Protein: 6.9 g
Cholesterol: 0 mg