Quinoa Pilaf with Pine Nuts
Elevate your side dish game with this vibrant and wholesome Quinoa Pilaf with Pine Nuts. This recipe combines the nutty, fluffy texture of quinoa simmered in savory vegetable broth with the richness of golden-toasted pine nuts and the brightness of fresh parsley and zesty lemon. Sautéed onions and garlic infuse the dish with aromatic depth, while the final touch of lemon juice brings a refreshing, citrusy finish. Ready in just 35 minutes, this gluten-free and protein-packed pilaf is not only a nutritious option but also versatile—perfect as a light vegetarian main or as a flavorful side to your favorite entrees. The combination of simple ingredients and bold flavors makes this an irresistible, crowd-pleasing addition to your recipe repertoire.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Quinoa
- 2 cups Vegetable broth
- 2 tablespoons Olive oil
- 1 medium Yellow onion, finely diced
- 2 cloves Garlic cloves, minced
- 0.25 cup Pine nuts
- 2 tablespoons Fresh parsley, chopped
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 medium Lemon, zested and juiced
Instructions
Rinse the quinoa under cold running water in a fine mesh sieve for about 2 minutes to remove any bitterness. Drain well.
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 and the quinoa is tender.
While the quinoa cooks, heat a large skillet over medium heat and add the pine nuts. Toast them, stirring frequently, for 2-3 minutes until golden and fragrant. Remove the pine nuts from the skillet and set aside.
In the same skillet, heat olive oil over medium heat. Add the diced onion and sauté for 4-5 minutes until softened and translucent.
Add the minced garlic to the skillet and cook for an additional 1 minute, stirring constantly to avoid burning.
When the quinoa is done cooking, fluff it with a fork and add it to the skillet with the cooked onion and garlic. Stir to combine.
Mix in the toasted pine nuts, chopped parsley, lemon zest, lemon juice, salt, and black pepper. Stir well to evenly distribute the flavors.
Cook for another 1-2 minutes over low heat, then remove the skillet from heat.
Serve the quinoa pilaf warm as a side or main dish, garnished with additional fresh parsley if desired.
Nutrition Facts
Calories |
1316 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.4 g | 86% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 15.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3499 mg | 152% | |
| Total Carbohydrate | 145.7 g | 53% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 16.2 g | ||
| Protein | 39.6 g | 79% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 169 mg | 13% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 1572 mg | 33% | |
*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.
