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Quinoa Pilaf

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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!

pan full of quinoa pilaf with a wooden spoon and scallion garnish

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. 

pan full of quinoa red bell pepper and onion

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.

adding parsley basil and almonds to pilaf

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!

quinoa pilaf in white bowl with scallion garnish

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: 

To healthy food that doesn’t taste like healthy food!

Clink! – Kathi and Rachel

What do you think about this recipe? Have questions? Comment below! Don’t forget to like us on Facebook, and connect with us on Instagram and tag your @Laughingspatula recipes with #laughingspatula, while you’re at it…We love to see your pics!  

quinoa pilaf in white bowl with scallion garnish
Quinoa Pilaf
4.7 from 10 votes
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Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

This delicious quinoa pilaf is simple and can be mdae all in one pan,or with premade quinoa.

Course: Side Dish
Cuisine: American
Servings: 6 as a side dish
: 211 kcal
: Kathi & Rachel
Ingredients
  • 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
Instructions
One Pot Method

  1. Using a fine mesh strainer - rinse quinoa under cold water for a few minutes. Set aside.

  2. 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.

  3. Cook covered for about 15-20 minutes or until all the liquid is absorbed. Remove from heat, and stir in basil and parsley.

  4. Top with sliced onions and serve.
Precooked Quinoa Method

  1. 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.

  2. Add almonds, parsley,and basil to pan. Stir to combine. Transfer to serving dish and garnish with green onions.

Nutrition Facts
Quinoa Pilaf
Amount Per Serving
Calories 211 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 1g5%
Cholesterol 2mg1%
Sodium 118mg5%
Potassium 335mg10%
Carbohydrates 24g8%
Fiber 3g12%
Sugar 3g3%
Protein 7g14%
Vitamin A 652IU13%
Vitamin C 21mg25%
Calcium 36mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

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Comments

  2. Robin says

    This recipe is listed under Vegetarian Dishes, but is not vegetarian. It looks good, but it contains chicken stock.
    Whether the chicked is cooked in solid or liquid form, it is still a chicken.

    Reply

    • Kathi Kirk says

      Hi Robin – I do not have a ‘vegetarian’ section on my blog so I’m wondering where you are seeing the category. Perhaps it was ‘pinned’ by someone else as vegetarian and you saw it on Pinterest? You could easily sub water to cook the Quinoa in to make it vegetarian.
      Thanks,
      Kathi

      Reply

    • Kathi Kirk says

      I think you will be surprised how ‘un-weird’ it is 🙂 Tastes a lot like cous cous. I started making it in batches and put it in a container in the fridge now. Thanks for your comment!

      Reply

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