Cherry Quinoa Rice Pilaf

Course Side Dish


  • 2 cups basmati rice
  • .5 cups quinoa
  • 4 cups water
  • .5 cups oil Butter or ghee may be substituted
  • 3 tso kosher salt
  • 1 medium onion Sliced
  • 2 tbsp ginger Grated
  • 1 stick cinnamon Approximately 4 inches
  • .5 tsp turmeric Saffron threads may be substituted (dissolve whichever you choose in .25 cup of hot water first)
  • 20 oz dried tart cherries
  • .5 cups blanched almonds
  • .5 cups unsalted pistachios


Put rice, quinoa, 4 cups water, 2 tablespoons of oil and 2 teaspoons salt in rice cooker or medium size non stick pot, covered. Bring to boil then reduce heat and simmer for 17-20 minutes.
While rice is cooking, heat remaining oil in separate pan. Fry onions, 1 teaspoon salt, ginger, cinnamon stick for 15 minutes. Add dried or fresh cherries, 1/4 cup water, sugar, saffron and cayenne.
Remove shells from pistachios and toast with almonds. Combine cooked rice with tart cherry mix. Top with nuts.
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