This Quinoa pilaf is so easy to make, packed full of veggies, fresh herbs and it’s a great change up from traditional rice pilaf!
I finally took a sip of the Quinoa Kool-aid and I am hooked! Who ever saw that coming? I used to make fun of all the Quinoa and Kale recipes out there. But here I am cooking it up all the time! A great way to enjoy quinoa is to bake it in the oven- it comes out fluffy and perfect- learn how to make it here: Oven Baked Quinoa, White and Brown Rice.
For the version I’m showing, I’m using precooked quinoa- but I’ll include instructions if you want to make everything in one pan to save a step. To start, sautéed onions and red bell peppers in olive oil. Add a pinch of salt and pepper, and just as the onion is turning translucent, add in the precooked quinoa.
This recipe is a basic – you can change out the veggies, add herbs or cheese to your liking- feta would be delicious and the combinations are endless. Next step, remove the quinoa from heat, and add in fresh chopped basil, fresh chopped parsley, and sliced almonds.
Pro Serving Tip! Make a double batch and bring for lunch stuffed in a pita or on lettuce leaves. Olives and Roasted Red Peppers would be great in a chilled version as well, or even leftover rotisserie chicken for extra protein.
After adding fresh herbs and almonds, garnish the pilaf with some scallions and transfer to a serving bowl. This quinoa pilaf lasts for about 3 days in the fridge which is great for the work week!
If you have never tried Quinoa, this pilaf is a perfect way to introduce it to your family – it packs a nice mild nutty flavor and cooks up as easy as rice. Winner winner, Quinoa for dinner!
If you’re looking for other healthy side dishes, we recommend these:
- Mediterranean Couscous Salad
- Butternut Squash Risotto
- Greek Rice with Lemon and Feta
- Asian Rice Salad
- Fresh Corn and Avocado Salad
- Baked Chicken Breasts with Lemon Rice Pilaf
To healthy food that doesn’t taste like healthy food!
Clink! – Kathi and Rachel
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- 2 cups chicken stock or water
- 1 cup Quinoa
- 2 tablespoons olive oil
- 1/2 cup chopped red pepper
- 1/2 cup chopped onion
- salt and pepper to taste
- 1/4 cup fresh chopped parsley
- 1/4 cup fresh chopped basil
- 1/4 cup sliced or slivered almonds optional
- Sliced green onion for garnish optional
One Pot Method
- Using a fine mesh strainer - rinse quinoa under cold water for a few minutes. Set aside.
- In a skillet - heat olive oil on medium. Add onion, red bell pepper and sauté until onion is barely translucent. Add rinsed quinoa and saute a few minutes until slightly toasted before adding chicken stock.
- Cook covered for about 15-20 minutes or until all the liquid is absorbed. Remove from heat, and stir in basil and parsley.
- Top with sliced onions and serve.
Precooked Quinoa Method
- In a skillet on medium heat, heat olive oil. Add red bell pepper and onion. Sautee until onion is barely translucent. Add 1.5-2 cups precooked quinoa to pan. Sautee for 2-3 minutes or until warm throughout. Remove from heat.
- Add almonds, parsley,and basil to pan. Stir to combine. Transfer to serving dish and garnish with green onions.