Rainbow Quinoa Pilaf
Elevate your mealtime with the vibrant and nutrient-packed Rainbow Quinoa Pilaf, a feast for both the eyes and the palate. This gluten-free dish combines fluffy quinoa with a medley of colorful vegetables, including red and yellow bell peppers, zucchini, carrots, and peas, making every bite a celebration of freshness. Seasoned with earthy cumin, smoky paprika, and a zesty splash of lemon juice, this pilaf is both flavorful and wholesome. Perfect as a light vegetarian main course or a versatile side dish, it’s ready in just 35 minutes and offers a balanced blend of plant-based protein, fiber, and vitamins. Packed with bold colors and bright flavors, the Rainbow Quinoa Pilaf is your go-to recipe for healthy eating without sacrificing taste!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup quinoa
- 2 cups water
- 2 tablespoons olive oil
- 1 medium red bell pepper, diced
- 1 medium yellow bell pepper, diced
- 1 medium zucchini, diced
- 1 small red onion, finely chopped
- 2 cloves garlic, minced
- 1 medium carrot, grated
- 1 cup frozen peas
- 2 tablespoons parsley, chopped
- 1 tablespoon lemon juice
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Rinse the quinoa thoroughly under cold water using a fine-mesh sieve to remove any bitterness.
In a medium saucepan, combine the quinoa and water. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15 minutes or until the water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and set aside.
While the quinoa cooks, heat the olive oil in a large skillet over medium heat.
Add the chopped red onion to the skillet and sauté for 2-3 minutes until it begins to soften.
Stir in the minced garlic, ground cumin, and paprika, and cook for 30 seconds until fragrant.
Add the diced red bell pepper, yellow bell pepper, and zucchini to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender but still bright and colorful.
Add the grated carrot and frozen peas to the skillet. Stir well and cook for another 2 minutes until heated through.
Stir the cooked quinoa into the vegetable mixture until well combined. Cook for 2 more minutes, letting the flavors meld together.
Remove the skillet from heat and stir in the chopped parsley and lemon juice.
Season the pilaf with salt and black pepper to taste.
Serve warm as a side dish or a light main course. Enjoy your healthy and colorful Rainbow Quinoa Pilaf!
Nutrition Facts
Calories |
1154 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.0 g | 55% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2475 mg | 108% | |
| Total Carbohydrate | 156.1 g | 57% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 31.9 g | ||
| Protein | 40.4 g | 81% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 248 mg | 19% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 2173 mg | 46% | |
*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.
