Toasted Quinoa or Barley Pilaf
Elevate your mealtime with this flavorful Toasted Quinoa or Barley Pilaf, a versatile dish that balances hearty whole grains with fresh, aromatic vegetables and herbs. This recipe begins with the nutty aroma of toasted quinoa or barley, infused with dried thyme and a hint of bay leaf for a savory depth. Sautéed onion, garlic, carrot, and celery add a tender sweetness, while a dash of lemon juice (optional) brings a bright, zesty finish. Simmered in your choice of vegetable or chicken broth, this pilaf is both nourishing and satisfying. Perfect as a wholesome side dish or a light plant-based main, it’s ready in just 35 minutes and brimming with fresh parsley for a vibrant touch. Try this one-pot wonder for a simple yet elegant addition to your table!
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Recipe Information
Ingredients
- 1 cup quinoa or barley
- 2 cups vegetable broth or chicken broth
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 2 cloves garlic cloves, minced
- 1 medium carrot, diced
- 1 medium celery stalk, diced
- 2 tablespoons fresh parsley, chopped
- 0.5 teaspoons dried thyme
- 1 piece bay leaf
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 tablespoon lemon juice (optional)
Instructions
Rinse the quinoa or barley thoroughly under cold water in a fine mesh sieve to remove any excess starches or bitterness. Drain well.
Heat 1 tablespoon of the olive oil in a medium saucepan over medium heat. Add the quinoa or barley and toast, stirring frequently, until fragrant and lightly golden, about 3-5 minutes. Transfer the toasted grain to a bowl and set aside.
In the same saucepan, add the remaining 1 tablespoon of olive oil. Heat over medium heat and sauté the onion, garlic, carrot, and celery until softened, about 5-7 minutes.
Add the toasted quinoa or barley back into the pot. Stir in the dried thyme, bay leaf, salt, and black pepper. Mix well.
Pour in the vegetable broth or chicken broth and bring the mixture to a boil. Reduce the heat to low, cover the saucepan with a tight-fitting lid, and simmer. Cook for 15-18 minutes for quinoa or 25-30 minutes for barley, or until the liquid is absorbed and the grain is tender.
Remove the pot from heat and let it sit, covered, for 5 minutes to allow the flavors to meld together.
Discard the bay leaf. Fluff the pilaf with a fork and stir in the chopped parsley and optional lemon juice for brightness.
Taste and adjust seasoning if necessary. Serve warm as a side dish or enjoy on its own as a light, nutritious main.
Nutrition Facts
Calories |
625 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.8 g | 42% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2440 mg | 106% | |
| Total Carbohydrate | 71.5 g | 26% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 13.8 g | ||
| Protein | 13.4 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 193 mg | 15% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 1423 mg | 30% | |
*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.
