Quinoa pilaf with carrot and celery

Discover a delightful and healthy Quinoa Pilaf recipe featuring nutty quinoa, aromatic fennel, crisp celery, sweet carrot, and tender onions all simmered together to perfection. This easy-to-make, nutritious dish makes the perfect side or vegetarian main course, bringing vibrant flavors and wholesome goodness to your table.

  • 16 May 2025
  • Cook time 25 min
  • Prep time 10 min
  • 8 Servings
  • 7 Ingredients

Quinoa pilaf with carrot and celery

Quinoa pilaf with carrot and celery is a delicious and nutritious dish that brings together the nutty flavor of quinoa with the delicate aniseed notes of fennel. This recipe is a great option for a healthy side dish or a light main course. Packed with fiber and vitamins, it’s a colorful and flavorful way to enjoy a balanced meal.

Ingredients:

1 bulb fennel
230g
1 cup quinoa
170g
1 stalk celery
40g
1/2 onion
54g
1.50 cups water
360g
1 tbsp butter
14g
1 carrot
70g

Instructions:

1. Prepare the Vegetables:
- Trim the fennel bulb, then chop it into small, bite-sized pieces.
- Wash and finely dice the celery stalk.
- Peel and dice the carrot.
- Finely chop the half onion.
2. Cook the Quinoa:
- Rinse the quinoa thoroughly under cold water to remove any bitterness.
- In a medium saucepan, combine the quinoa and 1.5 cups of water.
- Bring to a boil over high heat.
- Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes, or until all the water is absorbed and the quinoa is tender.
- Remove from heat and let it stand, covered, for 5 minutes.
3. Sauté the Vegetables:
- While the quinoa is cooking, melt the butter in a large skillet over medium heat.
- Add the chopped fennel, celery, and onion to the skillet.
- Cook and stir occasionally for about 10 minutes, or until the vegetables are tender and translucent.
- Add the diced carrot to the skillet and cook for an additional 2-3 minutes until the carrot is slightly softened.
4. Combine and Serve:
- Fluff the cooked quinoa with a fork.
- Add the quinoa to the skillet with the sautéed vegetables.
- Stir well to combine all ingredients.
- Season with salt and pepper to taste, if desired.
- Serve warm as a side dish or a light main course.

Tips:

- Rinse the quinoa thoroughly before cooking to remove its natural coating, called saponin, which can make it taste bitter or soapy.

- Try to cut all your vegetables into uniform sizes to ensure even cooking.

- To enhance the flavor, consider toasting the quinoa in the pan for a few minutes before adding the water.

- You can add more herbs or spices like thyme, bay leaves, or garlic to enrich the flavor profile of the dish.

- For a vegan version, substitute the butter with olive oil or a plant-based alternative.

- This pilaf can be prepared ahead of time and stored in the refrigerator. Simply reheat before serving.

This quinoa pilaf with carrot and celery is not only a feast for the eyes but also a nutritious and delicious addition to your meal plan. It's easy to prepare and offers a delightful combination of textures and flavors that everyone will enjoy. Serve it as a main dish or a side to complement your favorite protein.

Nutrition Facts
Serving Size120 grams
Energy
Calories 55kcal3%
Protein
Protein 1.49g1%
Carbohydrates
Carbohydrates 8g2%
Fiber 1.96g5%
Sugar 2.24g2%
Fat
Fat 1.96g2%
Saturated 0.89g3%
Cholesterol 4.17mg-
Vitamins
Vitamin A 100ug12%
Choline 11mg2%
Vitamin B1 0.04mg3%
Vitamin B2 0.04mg3%
Vitamin B3 0.39mg2%
Vitamin B6 0.06mg4%
Vitamin B9 22ug5%
Vitamin B12 0.00ug0%
Vitamin C 4.76mg5%
Vitamin E 0.38mg3%
Vitamin K 22ug18%
Minerals
Calcium, Ca 30mg2%
Copper, Cu 0.07mg8%
Iron, Fe 0.59mg5%
Magnesium, Mg 22mg5%
Phosphorus, P 55mg4%
Potassium, K 210mg6%
Selenium, Se 0.83ug2%
Sodium, Na 27mg2%
Zinc, Zn 0.33mg3%
Water
Water 110g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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