Versatile Quinoa Pilaf
Elevate your mealtime with this vibrant and nutritious Versatile Quinoa Pilaf! Packed with protein-rich quinoa and a medley of colorful sautéed vegetables like red bell peppers, zucchini, and carrots, this recipe strikes the perfect balance between wholesome and flavorful. A pinch of ground cumin adds a warm, earthy note, while fresh parsley and a splash of zesty lemon juice brighten every bite. Whether served as a hearty vegetarian main course or a flavorful side dish, this one-pot wonder is an easy and adaptable crowd-pleaser ready in just 35 minutes. Perfect for meal prep, weeknight dinners, or potlucks, this quinoa pilaf is as delicious as it is versatile.
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Recipe Information
Ingredients
- 1 cup quinoa
- 2 cups water or vegetable broth
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic cloves, minced
- 1 medium carrot, diced
- 1 medium celery stalk, diced
- 1 medium red bell pepper, diced
- 1 small zucchini, diced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon ground cumin
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
Instructions
Rinse the quinoa thoroughly under cold water to remove its natural bitterness. Drain well.
In a medium saucepan, combine the rinsed quinoa and water or vegetable broth. Bring to a boil over medium-high heat.
Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes or until the liquid is absorbed and the quinoa is tender. Remove the saucepan from the heat and let it sit, 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 diced onion and cook for 2-3 minutes, until softened and translucent.
Stir in the minced garlic and cook for 30 seconds until fragrant.
Add the diced carrot, celery, red bell pepper, and zucchini to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender but still vibrant.
Season the vegetables with salt, black pepper, and ground cumin. Stir well to evenly distribute the spices.
Add the cooked quinoa to the skillet with the sautéed vegetables and gently toss to combine.
Remove the skillet from heat and stir in the chopped parsley and lemon juice for a burst of freshness.
Taste and adjust the seasoning with more salt, pepper, or lemon juice if needed.
Serve warm as a side dish or as a hearty vegetarian main course. Enjoy!
Nutrition Facts
Calories |
1024 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.6 g | 55% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5608 mg | 244% | |
| Total Carbohydrate | 132.4 g | 48% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 20.1 g | ||
| Protein | 31.4 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 221 mg | 17% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 1827 mg | 39% | |
*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.
