Quinoa Pilaf with Cardamom and Sage
Elevate your weeknight dinner with this Quinoa Pilaf with Cardamom and Sage, a flavorful and vibrant dish that combines wholesome ingredients with aromatic spices. Fluffy quinoa is simmered in vegetable broth and infused with the warm, earthy notes of ground cardamom and the herbal freshness of chopped sage leaves. Tender carrots, sweet peas, and sautéed onions add a pop of color and texture, while toasted slivered almonds provide a delightful crunch. A splash of lemon juice ties everything together, enhancing the dish’s bright, zesty finish. Perfect as a hearty vegetarian main or a versatile side dish, this quinoa pilaf is ready in under 30 minutes and ideal for healthy, wholesome meals. Garnish with fresh parsley for an extra touch of freshness!
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Recipe Information
Ingredients
- 1 cup quinoa
- 2 cups water or vegetable broth
- 2 tablespoons olive oil
- 1 small yellow onion, finely chopped
- 2 garlic cloves, minced
- 0.5 teaspoons ground cardamom
- 6 fresh sage leaves, finely chopped
- 1 carrot, finely diced
- 0.5 cups frozen peas
- 2 tablespoons slivered almonds, toasted
- 1 tablespoon lemon juice
- 0.5 teaspoons salt
- 0.25 teaspoons ground black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Rinse the quinoa under cold water in a fine-mesh strainer to remove any bitterness.
In a medium saucepan, bring the water or vegetable broth to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for about 15 minutes, or until the liquid is absorbed. Remove from heat, fluff the quinoa with a fork, and set aside.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for 3–4 minutes until softened and translucent.
Add the minced garlic and ground cardamom to the skillet, and cook for another minute until fragrant.
Stir in the chopped sage leaves, diced carrot, and peas. Cook for 4–5 minutes, stirring occasionally, until the vegetables are tender.
Add the cooked quinoa to the skillet and gently stir to combine all the ingredients.
Season the pilaf with salt, ground black pepper, and lemon juice, mixing well.
Remove the skillet from heat and sprinkle the toasted slivered almonds on top.
Garnish with fresh parsley, if desired, and serve warm.
Nutrition Facts
Calories |
1048 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.6 g | 62% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2446 mg | 106% | |
| Total Carbohydrate | 122.5 g | 45% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 10.3 g | ||
| Protein | 33.4 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 186 mg | 14% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 902 mg | 19% | |
*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.
