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5 from 5 votes

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!
Prep Time10 minutes
Cook Time15 minutes
Course: Entrees, Side Dish
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Servings: 6
Calories: 61kcal

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: 6g | Calories: 61kcal | Carbohydrates: 11g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.2g | Sodium: 315mg | Potassium: 143mg | Fiber: 1g | Sugar: 1g | Vitamin A: 381IU | Vitamin C: 3mg | Calcium: 14mg | Iron: 1mg