This easy-to-make, healthy Quinoa Pilaf recipe is loaded with vegetables and flavor. It’s filling enough to be a main meal, but makes a perfect side dish, as well.
Servings: 8 servings
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic * minced
- 1 shallot * diced small
- 2 carrots * diced small
- 2 ribs celery * diced small
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup quinoa * rinsed
- 2 cups vegetable stock * unsalted
- 1/2 cup peas
- fresh parsley * minced, optional garnish
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
** Nutritional information is an estimate and may vary.
- 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.
Serving: 1g | Calories: 131kcal | Carbohydrates: 18g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Sodium: 401mg | Potassium: 227mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2787IU | Vitamin C: 5mg | Calcium: 23mg | Iron: 1mg