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    Home / Recipes / Vegan Sides

    Quinoa Pilaf

    Published: Feb 19, 2023 · Modified: Feb 19, 2023 by Kathy Carmichael · This post may contain affiliate links.

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    As a side dish, entree, or salad, quinoa pilaf is a unique dish full of vegetables. Nutrient-dense and gluten-free, this quinoa pilaf recipe is ready in less than 20 minutes!

    Quinoa pilaf in a bowl on the table

    I love quinoa, so today, I decided to swap out the rice and make a quinoa pilaf recipe loaded with my favorite vegetables. This quinoa pilaf recipe is a hearty dish that doesn't have to leave you hungry. And it's always a bonus to make a side dish or meal in under 20 minutes!

    Jump to:
    • What is Quinoa?
    • Recipe Ingredients
    • Recipe Ingredient Substitutions
    • Cooking the Vegetables
    • Toasting the Almonds
    • Recipe FAQs
    • Tips
    • 📖 Recipe
    • 💬 Reviews

    When most people hear the term pilaf, they think of rice pilaf, which contains seasoned rice and veggies like carrots and peas. This dish also has specific cooking methods, though ingredients can vary.

    Any whole grain may be used to make pilaf, though rice is probably the most commonly used.

    What is Quinoa?

    Although quinoa is mistakenly identified as a grain, it's a seed. In other words, it is a seed prepared and eaten similarly to a grain.

    There are many types of quinoa, including red, black, and white.

    Here is the nutrient breakdown for 1 cup (185 grams) of cooked quinoa:

    • Calories: 222
    • Protein: 8 grams
    • Fat: 3.55 grams
    • Carbohydrates: 39 grams
    • Fiber: 5 grams
    • Folate: 19% of the daily value (DV)
    • Vitamin B6: 13% of the DV
    • Vitamin E: 8% of the DV
    • Copper: 39% of the DV
    • Iron: 15% of the DV
    • Zinc: 18% of the DV
    • Manganese: 51% of the DV
    • Magnesium: 28% of the DV
    • Potassium: 7% of the DV
    • Phosphorus: 22% of the DV

    Quinoa is a good source of several essential nutrients, including folate, magnesium, zinc, and iron.

    It's also rich in fiber and protein, nutrients that play an essential role in helping you feel full.

    Recipe Ingredients

    Quinoa pilaf recipe ingredients: Red and white quinoa, vegetable broth, tomatoes, spinach, onion, mushrooms, zucchini, red bell peppers, almonds, herbs de Provence seasoning and salt and pepper
    • Red Quinoa: Red quinoa is rich in protein, fiber, and essential vitamins and minerals. Plus, it's higher in antioxidants than other varieties of quinoa.
    • White Quinoa: White quinoa is the most common variety found in markets. It has the most delicate taste and cooks up the lightest and fluffiest types you might see.
    • Grape Tomatoes: Grape tomatoes are the size of grapes. They are bite-sized and contain very few seeds.
    • Spinach: I buy organic baby spinach. The stems are shorter and easier to work with.
    • White Onions: White onions, when cooked, caramelize when sauteed and take on a sweet flavor.
    • Baby Portobello Mushrooms: Baby portobello mushrooms are sturdy and meaty.
    • Zucchini: Zucchini is cheap, plentiful, and fresh this time of year. I love it!
    • Red Bell Peppers: Red bell peppers are sweet and add vibrant color to the quinoa pilaf recipe.
    • Herbs de Provence: Herbes de Provence is an aromatic mixture of dried Provençal herbs and spices, which traditionally includes thyme, basil, rosemary, tarragon, savory, marjoram, oregano, and bay leaf.
    • Salt/Pepper: Add salt and pepper to taste.
    • Blanched Almonds: The blanched raw almonds are toasted in a skillet for an added crunchy taste.

    Recipe Ingredient Substitutions

    • Choose any color of quinoa you like. I chose red and white quinoa, but feel free to use one color or mix as I did.
    • If you don't like quinoa, try brown rice, couscous, or barley.
    • Cherry tomatoes are an excellent substitute for grape tomatoes. However, they also have few seeds and are larger than grape tomatoes.
    • Try red onion for a sweeter flavor or green for less onion presence.
    • Use any mushrooms available.
    • Baby bell peppers have a similar sweetness compared to red bell peppers.
    • If you don't have herbs de Provence, make your own blend.
    • The best stand-ins for almonds that are nuts are hazelnuts, Brazil nuts, cashews, and unsalted pistachios. It's best to substitute those with the same texture (such as sliced for sliced or chopped for chopped).

    Cooking the Vegetables

    Cooking all the vegetables in a skillet with a spoon.

    First, cook the quinoa according to the directions but exchange the water for vegetable broth, which gives the quinoa more flavor. Then, Cook both colors of quinoa together. Because quinoa only takes 15 minutes to cook, saute the vegetables while it is cooking.

    • In a separate, large skillet, begin by sauteing the onions until they are translucent.
    • Then, add the mushrooms and cook until brown. Add a small amount of vegetable broth if the mushrooms and onions stick.
    • Then add the red bell peppers and zucchini and cook for a few minutes until heated.
    • Lastly, add the tomatoes and spinach. The spinach wilts immediately when combined with the other hot vegetables.
    Adding spinach to the pan with the vegetables to wilt the spinach.
    • Now, add the cooked quinoa and seasonings. Finally, add salt and pepper to taste.
    Cooked quinoa added to the cooked vegetables in a pan.

    Toasting the Almonds

    toasting blanched almonds in a small skillet on the stove.

    When an almond is blanched, the skin has been removed from the nut. Raw almonds are typically coated in a red-brown skin surrounding the nut, and when that skin is left on the almond.

    To toast balanced almonds without using any oil is easy. Add the almonds to a non-stick skillet over medium-low heat. Add a little garlic salt or seasoning of choice, and continuously stir until the nuts are browned. This takes 5-7 minutes. However, do not walk away from the pan and continue to stir, or the nuts will burn.

    Serve the toasted almonds on top of the quinoa pilaf.

    Close up of quinoa pilaf showing a half bowl with toasted almonds on top.

    Recipe FAQs

    What can you add to quinoa to make it taste better?

    I suggest cooking the quinoa in vegetable broth instead of water. I also love adding fresh herbs and various seasoning combinations depending on the type of recipe I'm making.

    Is quinoa healthier than rice?

    Quinoa is rich in fiber and protein, contains much more nutrients, and has a fluffy texture similar to rice. A cup of quinoa contains twice more protein and about 5 g more fiber than white rice. In addition, quinoa contains fewer calories and carbohydrates than white rice.

    Is quinoa a protein or a carb?

    Quinoa is a seed that's high in plant protein and fiber. It has all the nine essential amino acids that your body needs but that you get only from your diet. That makes quinoa one of the best non-animal food sources of complete protein.

    Quinoa pilaf recipe in a bowl with toasted almonds on top  on the table

    Tips

    • Store leftover quinoa pilaf in a sealed container. It will stay fresh in the refrigerator for 5-7 days. If there is meat mixed in, use it up within 4 days.
    • Quinoa pilaf will freeze nicely! Seal it into freezer-safe containers, and store it for up to 6 months. Thaw completely before reheating.
    • I use a vegetable chopper to cut my vegetables quickly, the same size.
    • If you need help cooking quinoa, follow the directions in How to Cook Quinoa.
    • Use vegetable broth instead of water when cooking quinoa to add additional flavor to the quinoa.

    Switch up your pilaf using quinoa instead of rice in this easy quinoa pilaf recipe. Serve quinoa pilaf as a side dish or main course, and eat it hot or cold. You will love it!

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    If you love this quinoa pilaf recipe, give us a 5-star review and comment below. We would love to hear from you!

    📖 Recipe

    Quinoa Pilaf

    Kathy Carmichael
    As a side dish, entree, or salad, quinoa pilaf is a unique dish full of vegetables. Nutrient-dense and gluten-free, this quinoa pilaf recipe is ready in less than 20 minutes!
    5 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 15 minutes mins
    Course Entrees, Side Dish
    Cuisine American
    Servings 6
    Calories 61 kcal

    Ingredients
      

    • ½ cup white quinoa
    • ½ cup red quinoa
    • 2 cups vegetable broth
    • 1 cup white onion, diced
    • 2 cups chopped baby portobello mushrooms
    • 1 Zucchini is quartered and sliced into bite-sized pieces.
    • 1 red bell pepper, diced
    • 1 cup grape tomatoes cut in half
    • 2 cups chopped fresh spinach
    • 1 teaspoon Herbs de Provence seasoning
    • salt and pepper to taste
    • ½ cup sliced blanched almonds

    Instructions
     

    • Combine quinoa and vegetable broth in a pot.
    • Bring the pot to a boil, cover, and reduce heat to simmer.
    • Cook for 15 minutes, remove from heat and leave covered.
    • In the meantime, saute the onion until translucent in a large skillet.
    • Add the mushrooms and cook until browned. If the mushrooms stick to the bottom of the pan, use a little vegetable broth or water to loosen them.
    • Add zucchini and red bell pepper. Stir into the mushroom and onion mixture—Cook for a few minutes.
    • Now, add the spinach and tomatoes. The spinach will wilt when stirred into the hot vegetables.
    • Add the seasoning. Stir.
    • Remove the cover from the quinoa pan. Fluff the quinoa with a fork and add to the vegetable mixture.
    • Stir to combine.

    Toasted Almonds

    • In a small skillet over medium-low heat, add the blanched almonds to the pan.
    • Serve the toasted almonds on top of the quinoa pilaf.

    Notes

    • Use vegetable broth instead of water when cooking quinoa to add flavor.
    • Store leftover quinoa pilaf in a sealed container. It will stay fresh in the refrigerator for 5-7 days. If there is meat mixed in, use it up within 4 days.
    • I use a vegetable chopper to cut my vegetables quickly the same size.
    • If you struggle with cooking quinoa, follow the directions in How to Cook Quinoa.
    • Use vegetable broth instead of water when cooking quinoa to add flavor.
    • Quinoa pilaf will freeze nicely! Seal it into freezer-safe containers, and store it for up to 6 months. Thaw completely before reheating.
    • I love ½ cup super cuber containers for freezing quinoa pilaf, soups, and other side dishes. 

    Nutrition

    Serving: 6gCalories: 61kcalCarbohydrates: 11gProtein: 2gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.2gSodium: 315mgPotassium: 143mgFiber: 1gSugar: 1gVitamin A: 381IUVitamin C: 3mgCalcium: 14mgIron: 1mg
    Tried our recipe?Let us know how it was!
    Kathy Carmichael

    Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂

    www.kathysvegankitchen.com/about-me/

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