Quinoa pilaf
Enjoy a delicious and nutritious Quinoa Pilaf made with olive oil, sautéed onions, red pepper, and garlic, enhanced with pine nuts, fresh herbs like spearmint and basil, and a touch of black pepper. This easy-to-make recipe features fluffy quinoa cooked in water, seasoned to perfection, and complemented by crisp cucumber. Perfect as a side dish or a light main course.
- 01 Jun 2025
- Cook time 25 min
- Prep time 5 min
- 4 Servings
- 13 Ingredients
Quinoa pilaf is a delightful and nutritious dish that combines the nutty flavors of quinoa with the freshness of vegetables and herbs. This easy-to-make recipe is a perfect side dish for any meal or can be enjoyed on its own for a light, healthy lunch. By following these simple steps, you'll create a flavorful and wholesome pilaf that is sure to please your palate.
Ingredients:
Instructions:
- Start by washing and rinsing the quinoa thoroughly under cold water. This helps to remove any bitterness.
- Finely chop the half onion, red pepper, and garlic clove. Also, chop the fresh spearmint and basil.
- In a medium saucepan, heat the 3 tablespoons of olive oil over medium heat.
- Add the finely chopped onion, red pepper, and minced garlic to the saucepan. Sauté until the onion is translucent and fragrant, about 3-5 minutes.
- Add the 2 tablespoons of pine nuts and sauté for another 1-2 minutes until they are lightly toasted.
- Add the rinsed quinoa to the saucepan and stir to combine with the sautéed vegetables and pine nuts.
- Pour in the 2 cups of water and season with the 1 teaspoon of salt and a dash of black pepper. Stir well.
- Bring the mixture to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for about 15 minutes, or until the quinoa is cooked and has absorbed all the water. The quinoa should be tender, and you should see the white tail-like threads released from the quinoa grains.
- Remove the saucepan from heat and let it sit covered for about 5 minutes.
- Fluff the quinoa with a fork to separate the grains.
- Stir in the chopped spearmint, basil, and the additional finely chopped onion.
- While the quinoa is resting, dice the cucumber into small cubes.
- Add the diced cucumber to the fluffed quinoa mixture and gently stir to combine.
- Transfer the quinoa pilaf to a serving dish.
- Garnish with a sprig of fresh mint or basil, if desired.
- Serve your delicious and aromatic quinoa pilaf warm or at room temperature. This dish pairs well with grilled meats, fish, or can be enjoyed as a standalone vegetarian meal.
Tips:
- Rinse the quinoa: Make sure to rinse the quinoa thoroughly under cold water before cooking to remove any bitterness from saponins.
- Toasting the quinoa: For an extra depth of flavor, toast the quinoa in the pan with olive oil before adding water.
- Vegetable variety: Feel free to add more vegetables of your choice, such as carrots, peas, or zucchini, to enhance the dish.
- Herb freshness: Use fresh herbs whenever possible for a more vibrant taste.
- Serving suggestion: Serve with a wedge of lemon on the side for a zesty twist.
Congratulations, you've successfully prepared a delicious quinoa pilaf! This vibrant dish is not only a feast for the eyes but also packed with nutrients. Enjoy it as a side to your favorite main course or relish it as a standalone meal. Don't forget to get creative by adding your preferred veggies or proteins to make it your own.
| Nutrition Facts | |
|---|---|
| Serving Size | 240 grams |
| Energy | |
| Calories 90kcal | 5% |
| Protein | |
| Protein 3.00g | 2% |
| Carbohydrates | |
| Carbohydrates 13g | 4% |
| Fiber 2.04g | 5% |
| Sugar 2.39g | 2% |
| Fat | |
| Fat 14g | 16% |
| Saturated 1.75g | 6% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 18ug | 2% |
| Choline 16mg | 3% |
| Vitamin B1 0.08mg | 7% |
| Vitamin B2 0.08mg | 6% |
| Vitamin B3 0.51mg | 3% |
| Vitamin B6 0.12mg | 7% |
| Vitamin B9 30ug | 7% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 12mg | 14% |
| Vitamin E 0.81mg | 5% |
| Vitamin K 15ug | 12% |
| Minerals | |
| Calcium, Ca 33mg | 3% |
| Copper, Cu 0.18mg | 20% |
| Iron, Fe 1.11mg | 10% |
| Magnesium, Mg 50mg | 12% |
| Phosphorus, P 110mg | 9% |
| Potassium, K 220mg | 6% |
| Selenium, Se 1.43ug | 3% |
| Sodium, Na 590mg | 39% |
| Zinc, Zn 0.88mg | 8% |
| Water | |
| Water 210g | - |
| * 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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