Quinoa pilaf
Quinoa pilaf combines nutty quinoa with sautéed vegetables, herbs, and toasted pine nuts for a light, nutritious dish. Perfect as a side or standalone meal.
Cook time 25 min
Prep time 5 min
Ingredients:
3 tbsp olive oil1/2 onion
1/4 red pepper
1 garlic clove
2 tbsp pine nuts
1 cup quinoa
2 cups water
1 dash black pepper
2 tbsp spearmint
1 tbsp basil
1 tbsp onion
1 cucumber
1 tsp salt
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.
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.
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.
Quinoa pilaf FAQ:
The quinoa should be simmered for about 15 minutes after bringing the mixture to a boil. Afterward, let it sit covered for an additional 5 minutes before fluffing.
Store leftover quinoa pilaf in an airtight container in the refrigerator for up to 3-4 days. Reheat in a microwave or on the stove with a splash of water to regain moisture.
Yes, you can substitute quinoa with grains like bulgur or couscous, but cooking times may vary. Follow package instructions for the recommended cooking time.
If your quinoa tastes bitter, it may not have been rinsed thoroughly. Always rinse it under cold water before cooking to remove any saponins, which can cause bitterness.
Yes, this quinoa pilaf is vegan as it contains no animal products. It's a healthy option suitable for a vegan diet.
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.
Nutrition per serving
4 ServingsCalories 90kcal
Protein 3.00g
Carbohydrates 13g
Fiber 2.04g
Sugar 2.39g
Fat 14g
More recipes
Cauliflower and fetta fritters
Delicious cauliflower and feta fritters, perfect for snacks or sides.
06 Jan 2026Warm lentil salad with hazelnuts, pear, feta and arugula
A warm lentil salad with hazelnuts, pear, feta, and arugula.
10 Feb 2026Chickpea, avocado and feta salad
A refreshing Chickpea, Avocado, and Feta Salad that's quick to prepare.
15 Nov 2025Spiced chickpea salad with cashews, raisins and vegetables
A vibrant spiced chickpea salad with cashews and raisins.
24 Jan 2026Potatoes with chilli, garlic and rosemary
Roasted potatoes infused with chilli, garlic, and rosemary.
31 Jan 2026Chargrilled eggplants with feta
Smoky chargrilled eggplants topped with feta and pomegranate.
08 Jan 2026