Vegetarian Quinoa Pilaf
Bursting with vibrant colors, bold spices, and wholesome ingredients, this Vegetarian Quinoa Pilaf is a quick and nutritious meal that’s perfect for any occasion. Made with fluffy quinoa cooked in vegetable broth, tender sautéed vegetables like zucchini, bell pepper, and carrots, and seasoned with warming spices such as cumin, coriander, and turmeric, this dish delivers both flavor and health benefits. A dash of lemon juice and a sprinkle of fresh parsley add a refreshing finish, while optional dried cranberries provide a hint of natural sweetness. Ready in just 40 minutes, this gluten-free, protein-packed pilaf is an ideal main dish or hearty side for your vegetarian table. Try serving it warm for maximum comfort or chilled as a stunning potluck addition!
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Recipe Information
Ingredients
- 1 cup quinoa
- 2 cups vegetable broth
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic cloves, minced
- 1 large carrot, diced
- 1 medium bell pepper, diced (any color)
- 1 medium zucchini, diced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 cup frozen peas
- 0.25 cup dried cranberries (optional)
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
Instructions
Rinse the quinoa under cold water using a fine mesh sieve to remove its natural bitterness. Set aside to drain.
In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for about 15 minutes, or until the liquid is absorbed and the quinoa is tender. Remove from heat, fluff with a fork, and set aside.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the diced carrot, bell pepper, and zucchini to the skillet. Cook for 5-6 minutes, stirring occasionally, until the vegetables are tender but still crisp.
Stir in the ground cumin, coriander, turmeric, salt, and black pepper, ensuring the spices coat the vegetables evenly.
Add the cooked quinoa to the skillet and gently mix it with the vegetables and spices.
Stir in the frozen peas and dried cranberries (if using). Cook for 2-3 minutes, allowing the peas to warm through.
Remove the skillet from the heat and stir in the chopped parsley and lemon juice for a burst of fresh flavor.
Taste and adjust seasoning if needed. Serve warm as a main dish or alongside your favorite vegetarian entrée.
Nutrition Facts
Calories |
1366 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.6 g | 60% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3571 mg | 155% | |
| Total Carbohydrate | 201.2 g | 73% | |
| Dietary Fiber | 22.0 g | 79% | |
| Total Sugars | 58.1 g | ||
| Protein | 43.4 g | 87% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 269 mg | 21% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 2564 mg | 55% | |
*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.
