Cranberry Pecan Quinoa Recipe

This cranberry pecan quinoa recipe makes for a deliciously sweet start to your morning!

Quinoa is fabulous. Need I say more?

Clean Eating Cranberry Pecan Quinoa Recipe

Well, okay, just a little more. But seriously, if you haven’t tried it yet, it’s amazing stuff. Technically, it’s actually a seed, not a grain. But everyone treats it like a grain. It’s actually very similar to millet or couscous.

Science shows that this particular seed has all 9 amino acids (just like meat!). So while I personally (no medical degree here!) wouldn’t consider it a primary source of protein by itself, it is a great way to make sure you are getting complete proteins, particularly if you are vegan or vegetarian.

This is a sweet side dish and would pair well with chicken or turkey. It’s easy to assemble and is a good source of healthy fats and antioxidants. I do strongly suggest seeking out the fruit juice-sweetened cranberries. If you can’t find them locally, amazon does sell them.

This recipe has been featured on Tosca Reno’s blog!

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Clean Eating Cranberry Pecan Quinoa Recipe

Cranberry Pecan Quinoa Recipe

This amazing dish will start your morning off on a sweet note!
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Course: Breakfast
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 10 servings
Calories: 212kcal


  • 4 cups quinoa (cooked with unsweetened almond milk to package directions, then cooled)
  • 1 cup juice sweetened dried cranberries
  • 1 cup pecan pieces
  • ½ tsp. ground cinnamon
  • 2 tbsp. honey
  • ¼ cup fresh lemon juice


  • Mix all ingredients together in a medium mixing bowl and serve.
  • Note: When cooking the quinoa, simply substitute the water for almond milk in equal amounts according to package directions. If you find that the quinoa is not completely cooked when the milk has cooked out, simply add in 1/2 cup at a time until the quinoa is fully cooked. Keep the heat on low to medium to avoid burning.


Please note that the nutrition data is a ballpark figure. Exact data is not possible.


Serving: 1cup | Calories: 212kcal | Carbohydrates: 30g | Protein: 4g | Fat: 9g | Sodium: 5mg | Potassium: 183mg | Fiber: 3g | Sugar: 11g | Vitamin A: 5IU | Vitamin C: 2.5mg | Calcium: 24mg | Iron: 1.5mg

From the Gracious Pantry archives. Originally posted: June 25, 2015.

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  1. anne hachey says:

    Hi Tiffany
    This looks great but it almost could be a breakfast dish? However how to make sure it’s a complete breakfast dish? Suggestions?

    1. The Gracious Pantry says:

      Anne – You could certainly eat it for breakfast. But I really think of this more as a side dish. Great for barbecues and such! I think for breakfast, you would want to simply make sure you get some protein.

  2. Maybe make a stir fry out of it? Scramble an egg with the cooked quinoa and nuts, add the berries after. Just a thought

    1. The Gracious Pantry says:

      Karen – Oh! That sounds yummy!!! 😀

  3. Kristen Carter says:

    I’m making this for the second time today, this time as written, for a potluck at school. The first time, I started by caramelizing onions and then cooked the quinoa with vegetable stock instead of almond milk. I left out the honey and cinnamon and it was a more savory side dish but absolutely delicious!

    Thanks for the recipe.

    1. The Gracious Pantry says:

      Kristen – Sounds wonderful! I’m so happy you’re enjoying it! 🙂