Spiced Coconut & Cranberry Quinoa Pilaf

Ingredients:

• 2.5 cups quinoa, cooked and fluffed
• 3 tbsp organic coconut oil
• 2 to 3 dried red chillies, halved
• 1 tsp mustard seeds
• 8 to 10 curry leaves
• 1/4 tsp saffron
• 1/3 cup cranberries
• 2 tbsp lemon juice
• 1/2 tsp salt
• 1/3 cup raw almonds, toasted
• 1/3 cup unsweetened coconut flakes

Directions:

1. Heat a non-stick saucepan on medium. Once heated, add coconut oil.
2. Sprinkle in some mustard seeds, dried red chillies, curry leaves and saffron. Fry for 2 minutes or until fragrant.
3. Add cooked quinoa, lemon juice, cranberries, salt and coconut flakes. Stir to combine and cook for another minute.
4. Remove from heat and add toasted raw almonds.
5. Best served at room temperature or as a side dish — can I suggest it as a Thanksgiving stuffing? 😀