Quinoa Buckwheat Pilaf
Elevate your weeknight meals with this vibrant and nutrient-packed Quinoa Buckwheat Pilaf! This gluten-free, plant-based dish pairs fluffy quinoa and earthy buckwheat groats with a medley of sautéed vegetables, including mushrooms, carrots, celery, and onions, all infused with the warm, aromatic flavors of cumin and thyme. Cooked in savory vegetable broth, this pilaf is as wholesome as it is flavorful. Ready in just 40 minutes, it’s perfect as a hearty main course or a versatile side dish. Garnish with fresh parsley for a pop of color and brightness, and enjoy a satisfying, protein-rich dish that's both healthy and delicious!
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Recipe Information
Ingredients
- 1 cup quinoa
- 1 cup buckwheat groats
- 3 cups vegetable broth
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 medium carrot, diced
- 1 celery stalk, diced
- 1 cup mushrooms, finely chopped
- 1 teaspoon dried thyme
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons chopped parsley (optional garnish)
Instructions
Rinse the quinoa under cold water using a fine-mesh strainer to remove its natural bitterness. Set aside.
In a medium saucepan, bring 3 cups of vegetable broth to a boil. Add the rinsed quinoa and buckwheat. Reduce the heat to low, cover, and simmer for 15-18 minutes, or until the grains are tender and the liquid is absorbed. Remove from heat and let it rest, covered, for 5 minutes.
While the grains cook, heat 2 tablespoons of olive oil in a large skillet or sauté pan over medium heat.
Add the chopped onion to the skillet and cook for 3-4 minutes, stirring occasionally, until softened and translucent.
Stir in the minced garlic, diced carrot, and celery. Cook for an additional 5-6 minutes until the vegetables begin to soften.
Add the chopped mushrooms, thyme, cumin, salt, and black pepper to the skillet. Cook for another 4-5 minutes, stirring occasionally, until the mushrooms release their moisture and everything is fragrant.
Fluff the cooked quinoa and buckwheat with a fork, then transfer them into the skillet with the vegetable mixture. Stir well to combine everything evenly.
Taste and adjust seasonings if needed. Garnish with freshly chopped parsley if desired.
Serve warm as a main dish or alongside your favorite protein. Enjoy!
Nutrition Facts
Calories |
1548 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.3 g | 47% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 9.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6230 mg | 271% | |
| Total Carbohydrate | 258.7 g | 94% | |
| Dietary Fiber | 29.5 g | 105% | |
| Total Sugars | 27.6 g | ||
| Protein | 62.1 g | 124% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 294 mg | 23% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 3140 mg | 67% | |
*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.
