Quinoa Pilaf Recipe

Name: Quinoa Pilaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup quinoa; 1 ¾ cups low sodium chicken broth; 1 tablespoon olive oil; 1 cup onion, diced; ½ cup celery, diced; ½ teaspoon black pepper; ½ teaspoon dried rubbed sage; 1 garlic clove, minced; ¼ cup walnuts, toasted and chopped; 14-½ teaspoon salt

Servings: persons

1 cup quinoa
1 ¾ cups low sodium chicken broth
1 tablespoon olive oil
1 cup onion, diced
½ cup celery, diced
½ teaspoon black pepper
½ teaspoon dried rubbed sage
1 garlic clove, minced
¼ cup walnuts, toasted and chopped
14-½ teaspoon salt

1
Cook the quinoa: place the quinoa in a 2 quart saucepan with the chicken broth.
2
Bring to a boil, stir well, cover and reduce heat to low.
3
Cook over low heat for 12 minutes, then take off the heat and let the pot sit, covered, for 3 more minutes.
4
Fluff the quinoa with a fork, and then let sit, covered, in a warm place.
5
Saute the onion, celery, pepper, and sage in the olive oil over medium heat for 5 minutes.
6
Add the garlic and saute over medium heat for 30 seconds to a minute, until fragrant.
7
Combine the quinoa, sauteed vegetables, and walnuts.
8
Mix well and taste; add salt to taste.

320

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup quinoa, 1 ¾ cups low sodium chicken broth, 1 tablespoon olive oil, 1 cup onion, diced, and more.

Yes, Quinoa Pilaf falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quinoa Pilaf

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