Quinoa Pilaf
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.
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
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.
- 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.
Nutrition
Calories: 197kcalCarbohydrates: 31gProtein: 6gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 5mgSodium: 502mgPotassium: 275mgFiber: 3gSugar: 2gVitamin A: 257IUVitamin C: 2mgCalcium: 26mgIron: 2mg
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