This buttery, herbed, and nutty Quinoa Pilaf is a great twist on traditional rice pilaf–perfect for those looking for a healthy side dish! Naturally gluten-free and packed with protein and fiber, its nutty flavor and savory notes make a fantastic addition to any meal.
This recipe first appeared in Fueled: 30-Minute Dinners to Live and Run Well.
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Table of Contents
If you’re a fan of grain-based side dishes, you’ll love this simple yet flavor-packed quinoa pilaf recipe. It’s a lighter, protein-packed option that gives classic rice pilaf a run for its money. The quinoa has a delightful nuttiness that perfectly complements the savory spices and herbs, and cooking it in chicken or vegetable broth adds a rich depth of flavor that makes every bite extremely satisfying.
The key to the ultimate flavor is sautéing the onion, garlic powder, parsley flakes, and quinoa in butter and olive oil until fragrant and toasty. This technique helps bring out the grains’ natural flavors, creating a rich, savory base. After that, cooking the quinoa to fluffy perfection in broth allows it to soak up all the aromatic flavors for a side dish that’s anything but ordinary! The finishing touch is garnishing the pilaf with slivered almonds, parsley, and flaky sea salt before serving. There’s also plenty of room for quinoa add-ins, from dried fruit to vegetables, nuts, and herbs, to make this dish your own!
With just five minutes of prep time, this pilaf is ready in under 30 minutes, making it perfect for meal prep or a quick weeknight dinner companion. Serve it with grilled veggies, alongside a juicy protein, atop a salad, or enjoy it on its own as a delicious healthy side dish for any occasion!
If you’re looking for more healthy quinoa dishes, you’ll love my Greek Quinoa Salad, Sweet Potato & Quinoa Salad, and Coconut Quinoa Chocolate Chip Cookies.
What is Quinoa?
Quinoa is technically a seed but behaves like a grain and is often used as a lighter, healthier rice alternative. While it has around the same calories as rice, it is lower in carbohydrates and higher in protein. In fact, it contains all nine essential amino acids, making it a complete protein! Quinoa has a satisfying, light, yet tender texture and can easily absorb the flavors of other ingredients you cook it with.
What Quinoa Is Best?
White, red, or a tri-color quinoa are all great options for quinoa pilaf recipes. It’s important to note that red quinoa has a slightly firmer texture, and tri-color offers an aesthetically pleasing visual contrast. For most pilaf recipes, white quinoa is commonly used for its fluffier, lighter texture.
Other Ingredients and Substitutions
- Onion: Yellow or white onion adds a savory, slightly sweet taste to the pilaf to enhance the overall flavor profile. Or substitute with red onion for a slightly sweeter taste.
- Seasonings: Garlic powder and dried parsley flakes provide a gentle, aromatic flavor to the pilaf, while salt enhances the overall taste. Use fresh minced garlic if desired for a more robust garlic flavor.
- Broth: Chicken or vegetable broth both work in this recipe to add a rich flavor base to the quinoa. Use a low-sodium broth if you want to control the saltiness.
- Olive Oil: Used to sauté the onion and spices and adds a subtle, rich flavor. Or use avocado oil for a more neutral flavor.
- Butter: Just 2 teaspoons of unsalted butter bring a rich and comforting taste and texture.
- Vinegar: A touch of white wine vinegar, added once the quinoa is cooked, brightens the dish with an acidic burst and balances the flavors. Or it swap in apple cider vinegar for a sweeter, brighter taste.
- Garnishes: Sliced or slivered almonds, chopped parsley, flaky sea salt, and/or high-quality extra virgin olive oil take this recipe over the top!
How to Make Quinoa Pilaf
For the complete recipe and measurements, scroll to the recipe card at the bottom of this post.
Step 1: Heat a medium saucepan or large skillet over medium or medium-high heat. Add the olive oil and butter and heat until the butter is melted and starting to foam.
Step 2: Add the onion to the pan and sauté for 3-4 minutes, stirring frequently, until the onion is translucent and fragrant.
Step 3: Stir the quinoa, garlic powder, and parsley flakes into the onions and sauté for 2-3 minutes or until the moisture has evaporated and the quinoa smells nutty.
Step 4: Pour the chicken or vegetable broth into the quinoa. Increase the heat to high and bring the mixture to a boil. Cover the pot and reduce the heat to low. Cook for 12-14 minutes or until all the liquid has been absorbed. Remove the pan from the heat and let it sit covered for 2-3 minutes.
Step 5: Remove the pot from the heat. Add the salt and vinegar, and gently fluff the quinoa with a fork or wooden spoon until combined. Garnish with almonds, chopped parsley, flaky sea salt, and/or high-quality extra virgin olive oil (if using). Serve immediately.
Recipe Pro-Tips
- Rinse the quinoa! This step is essential to remove any of its bitter saponins (which can cause a soapy flavor) and ensures the quinoa has a clean, mild taste. For easiest rinsing, use a fine mesh strainer.
- Cover when simmering. Don’t forget to cover the pot with a lid during the simmer to help the quinoa cook evenly and absorb all the liquid properly.
- Mind the cooking time. Overcooking can make the quinoa mushy, while undercooking can leave it too firm. Simmer until the liquid is absorbed and the grains are tender for the fluffiest texture.
- Let it rest. Before fluffing the cooked quinoa with a fork, let it rest for a few minutes covered. This will enhance the light, airy consistency.
Dietary Adaptations
Make this recipe vegetarian by using vegetable broth or vegan by using vegetable broth and substituting olive oil for the butter or using a vegan butter alternative. This recipe is naturally gluten-free.
Recipe Variations
- Herbs: Add depth and freshness by incorporating 1 teaspoon of dried rosemary, basil, or thyme, or opt for fresh herbs with 1 tablespoon of fresh rosemary, thyme, or basil.
- Spices: Enhance the savory flavor by adding ½ teaspoon of black pepper or a pinch of paprika or cayenne pepper for extra heat.
- Cheesy: Finish the cooked pilaf with a sprinkle of grated parmesan cheese just before serving for a rich and savory finish.
- Orzo: Swap half the quinoa for orzo (½ cup) for a tasty variation. Orzo is a small, rice-shaped pasta that absorbs flavors well and adds an extra tender bite.
- Add Veggies: Give this dish extra nutrition by mixing in up to ½ cup total of minced sweet red bell peppers, alternative colored bell pepper, chopped mushrooms, or diced roasted sweet potatoes for added texture and color.
- Dried Fruit: For a sweet and chewy touch, stir in ⅓ cup dried cranberries before serving.
- Nuts: For a crunchy, nutty twist, try adding 3-4 tablespoons of toasted pine nuts or cashews instead of or in addition to the sliced almonds as a garnish.
Storage Directions
- Refrigerating: Leftovers keep in an airtight container in the refrigerator for 4-5 days.
- Freezing: Leftovers can be frozen in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating.
- Reheating: Microwave the pilaf for 1-2 minutes or heat in a saucepan over low heat with a splash of broth to prevent drying out until warmed through.
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Tools Needed to Make This Recipe
More Healthy Side Dishes
- Roasted Brussels Sprouts and Sweet Potatoes
- Chickpea & Grilled Corn Salad
- Air Fryer Green Beans
- Roasted Potatoes and Carrots
- Sautéed Zucchini & Yellow Squash with Herbed Parmesan
Recipe Card
Quinoa Pilaf
Ingredients
Quinoa Pilaf
- 1 teaspoon olive oil
- 2 teaspoons unsalted butter or vegan butter
- ½ cup minced yellow or white onion
- 1 cup quinoa rinsed and drained
- ½ teaspoon garlic powder
- ½ teaspoon dried parsley flakes
- 1 ½ cup chicken or vegetable broth can use low-sodium
- ¼ teaspoon salt
- 2 teaspoons white wine vinegar
To Garnish (Optional)
- 2 tablespoons sliced or slivered almonds
- 1 tablespoon chopped fresh parsley
- 1-2 teaspoons high-quality extra virgin olive oil
- flaky sea salt
Instructions
- Heat a medium-sized saucepan over medium heat. Add the olive oil and butter and heat until the butter is melted and starting to foam.
- Add the onion to the saucepan and saute for 3-4 minutes, stirring frequently, until the onion is translucent.
- Stir the rinsed and drained quinoa, garlic powder, and parsley flakes and saute for 2-3 minutes or until the moisture has evaporated and the quinoa smells nutty.
- Pour the chicken or vegetable broth into the quinoa. Increase the heat to high and bring the mixture to a boil. Cover the pot and reduce the heat to low. Cook for 12-14 minutes or until all the liquid has been absorbed. Remove the pan from the heat and let it sit covered for 2-3 minutes.
- Remove the pot from the heat. Add the salt and vinegar, and gently fluff the quinoa with a fork or wooden spoon until combined. Garnish with almonds, chopped parsley, flaky sea salt, and/or high-quality extra virgin olive oil (if using). Serve immediately.
Notes
- Refrigerating: Leftovers keep in an airtight container in the refrigerator for 4-5 days.
- Freezing: Leftovers can be frozen in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating.
- Reheating: Microwave the pilaf for 1-2 minutes or heat in a saucepan over low heat with a splash of broth to prevent drying out until warmed through.
- Rinse the quinoa! This step is essential to remove any bitter saponins (which can cause a soapy flavor) and ensures the quinoa has a clean, mild taste. For ease, rinse it in a fine mesh strainer.
- Cover when simmering. Don’t forget to cover the pot with a lid during the simmer step to help the quinoa cook evenly and absorb all the liquid properly.
- Mind the cooking time. Overcooking can make the quinoa mushy, while undercooking can leave it too firm. Simmer until the liquid is absorbed and the grains are tender for the fluffiest texture.
- Let it rest. Before fluffing the cooked quinoa with a fork, let it rest for a few minutes covered. This will enhance the light, airy consistency.
- Dietary adaptations. Make this recipe vegetarian by using vegetable broth or vegan by using vegetable broth and substituting olive oil for the butter or using a vegan butter alternative. This recipe is naturally gluten-free.
