Quinoa Pilaf

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!

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

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 that is 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 important 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

• Red Quinoa: Red quinoa is rich in protein, fiber, and many 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. I find 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 this time of year, plentiful, and fresh. I love it!
• Red Bell Peppers: Red bell peppers are sweet and add vibrant color to teh 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 a little 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

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 tasks 15 minutes to cook, while it is cooking, saute the vegetables.

• In a separate, large skillet, begin by sauteing the onions until they are translucent.
• Then, add the mushrooms and cook until brown. If the mushrooms and onions stick, add a small amount of vegetable broth.
• 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.

• Now, add the cooked quinoa and seasonings. Finally, add salt and pepper to taste.

Toasting the Almonds

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.

Recipe FAQs

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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📖 Recipe