This post was sponsored by Le Sueur Peas as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.
This easy-to-make Vegetable Quinoa Pilaf recipe is loaded with vegetables and flavor! It’s filling enough to be the main meal, but also makes a perfect side dish, as well!
Growing up, my mom always made a protein, a starch, and a vegetable for dinner. I often find myself making somewhat similar dinners for my own little family. Although, quinoa never once made an appearance when I was growing up!
My all-time favorite dinner, the one I requested at almost every birthday, was roast beef, mashed potatoes, and the baby peas in the silver can. Baby peas referring to Le Sueur® Very Young Small Sweet Peas, of course. They are actually still my favorite peas to serve as a side dish and to incorporate into recipes!
Le Sueur has been around for over 100 years and I love that their premium, petite, sweet peas still come in the same silver cans! I also love that I can pick them up during my regular weekly shopping trip at Walmart. If you haven’t tried them, trust me, they are the best! Even my son, who claims to only like frozen peas, can eat a whole can of these all on his own!
I decided to use the Le Sueur Very Young Small Sweet Peas in this recipe for Vegetable Quinoa Pilaf because I knew that their sweetness would really come through in each bite. I also knew from plenty of past experience that they would stay firm and hold up during the cooking process.
Vegetable Quinoa Pilaf
Before you begin cooking, mince the garlic and dice the shallot, carrots, and celery into small pieces. Roughly chop the parsley if you are using it.
Add the olive oil to a large skillet over medium-high heat. Once hot, add the garlic, shallot, carrots, and celery. Season with salt and pepper. Cook until just tender, about 3-5 minutes.
Add the quinoa and cook until toasted and golden brown, about 3-4 minutes.
Add the vegetable stock and bring to a boil. Lower the heat, cover, and simmer until the liquid is absorbed and the germ of the quinoa is visible, about 15 minutes.
Stir in the Le Sueur Very Young Small Sweet Peas and heat through. Taste and season with salt and pepper as needed.
Add the quinoa to a serving bowl and garnish with the fresh parsley, if desired.
Where to Buy
To learn more about Le Sueur Very Young Small Sweet Peas, and to find them in a store near you, check out the Le Sueur website!
- Add the olive oil to a large skillet over medium-high heat.
- Once hot, add the garlic, shallot, carrots, and celery. Season with salt and pepper. Cook until just tender, about 3-5 minutes.
- Add the quinoa and cook until toasted and golden brown, stirring often, about 2 minutes.
- Add the vegetable stock and bring to a boil.
- Lower the heat, cover, and simmer until the liquid is absorbed, the germ of the quinoa is visible and it can be fluffed with a fork, about 15 minutes.
- Stir in the peas and heat through.
- Taste and season with salt and pepper, as needed. Garnish with fresh parsley, if desired.
Tips and Techniques
- Rinse the quinoa to remove any residual natural coating that may be present. This coating can give quinoa a bitter taste if not removed. Most quinoa has been pre–rinsed, but it won’t hurt to rinse it again.
- Use unsalted vegetable stock to better control the salt content of this recipe. If you can’t find unsalted stock, lessen or omit the salt when cooking the vegetables.
- Store leftovers in an airtight container in the refrigerator. Use within 3-5 days.