A Quinoa Pilaf That You Ll Love
Say hello to your new favorite side dish with "A Quinoa Pilaf That You’ll Love"! Brimming with vibrant flavors and wholesome goodness, this easy quinoa recipe combines fluffy, nutty quinoa cooked in vegetable broth with a medley of sautéed vegetables, including carrots, celery, and red bell pepper. Infused with warm spices like cumin and paprika, and brightened with a touch of fresh lemon juice and parsley, this dish strikes the perfect balance of hearty and refreshing. For an added crunch, sprinkle on toasted slivered almonds! Ready in just 40 minutes and naturally gluten-free, this nutritious quinoa pilaf is a versatile crowd-pleaser that can shine as a healthy side or a satisfying vegetarian main course.
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Recipe Information
Ingredients
- 1 cup quinoa
- 2 cups vegetable broth
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 large carrot, peeled and diced
- 1 celery stalk, diced
- 1 medium red bell pepper, diced
- 1 teaspoon cumin
- 1 teaspoon paprika
- 0.5 teaspoon dried thyme
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
- 0.25 cup slivered almonds, toasted (optional)
Instructions
Rinse the quinoa thoroughly under cold running water using a fine mesh sieve to remove its natural bitterness.
In a medium pot, bring the vegetable broth to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is tender and has absorbed the broth. Remove from heat and let it rest, covered, for 5 minutes. Fluff with a fork and set aside.
While the quinoa is cooking, heat the olive oil in a large skillet over medium heat.
Add the diced onion to the skillet and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic, diced carrot, and diced celery, cooking for an additional 4-5 minutes until the vegetables begin to soften.
Add the diced red bell pepper, cumin, paprika, dried thyme, salt, and black pepper. Stir well to coat the vegetables with the spices, and cook for another 3 minutes until the peppers are tender.
Mix the cooked quinoa into the skillet with the vegetables, stirring gently to combine.
Add the chopped parsley and lemon juice, and stir again. Taste and adjust seasoning if needed.
Optional: Sprinkle toasted slivered almonds on top for an added crunch and nutty flavor.
Serve warm as a main dish or side, and enjoy your delicious quinoa pilaf!
Nutrition Facts
Calories |
243 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.5 g | 16% | |
| Saturated Fat | 1.7 g | 9% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 552 mg | 24% | |
| Total Carbohydrate | 28.4 g | 10% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 6.8 g | ||
| Protein | 7.1 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 82 mg | 6% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 620 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
