Pumpkin Seed Quinoa Pilaf
Elevate your mealtime with this wholesome and flavorful Pumpkin Seed Quinoa Pilaf—a vibrant dish that combines nutty quinoa cooked in savory vegetable broth with a medley of sautéed vegetables like onion, carrot, and celery. Enhanced by aromatic spices like cumin and coriander, this recipe is topped with crunchy toasted pumpkin seeds and fresh parsley for a nutritious, textural delight. A splash of bright lemon juice adds a zesty finish, making it a perfect gluten-free, plant-based option that's equally suited as a hearty side or a light main course. Ready in just 35 minutes, this quinoa pilaf delivers a deliciously balanced blend of protein, healthy fats, and bold flavors. It's a must-try for those seeking wholesome, satisfying dishes!
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Recipe Information
Ingredients
- 1 cup quinoa
- 2 cups vegetable broth
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 2 cloves garlic cloves, minced
- 1 medium carrot, diced
- 1 stalk celery stalk, diced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 cup pumpkin seeds (pepitas), toasted
- 2 tablespoons parsley, chopped
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 0.5 teaspoons black pepper
Instructions
Rinse the quinoa under cold water using a fine mesh sieve to remove any bitterness.
In a medium saucepan, 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 liquid is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
While the quinoa cooks, heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.
Add the minced garlic, diced carrot, and diced celery to the skillet. Cook for another 5-6 minutes, stirring occasionally, until the vegetables are tender.
Stir in the ground cumin and ground coriander, cooking for an additional 1 minute to toast the spices and release their aroma.
Add the cooked quinoa to the skillet, stirring well to combine with the vegetables and spices.
Stir in the toasted pumpkin seeds, chopped parsley, lemon juice, salt, and black pepper. Mix thoroughly and cook for 2 minutes to heat through.
Adjust seasoning if needed and serve warm as a side dish or a light main course.
Nutrition Facts
Calories |
1732 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.6 g | 125% | |
| Saturated Fat | 14.7 g | 74% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4894 mg | 213% | |
| Total Carbohydrate | 165.4 g | 60% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 19.8 g | ||
| Protein | 64.5 g | 129% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 335 mg | 26% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 2905 mg | 62% | |
*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.
