Quinoa Pilaf Recipe

Name: Quinoa Pilaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1- 3/4 cup Quinoa, Rinsed; 3 cups Vegetable Broth; ⅓ cups Good Quality Olive Oil; 2 cloves Garlic, Crushed; 1/4 cups Diced Yellow Pepper; 1/2 cups Diced Carrots; 1/4 cups Diced Red Pepper; 1/4 cups Diced Celery; 1/2 cups Green Onion, Thinly Sliced; 1/2 teaspoons Mexican Oregano; 1 cup Sliced Almonds, Toasted

Servings: persons

1
Place quinoa and vegetable broth into a medium sized pot and bring to a boil.
2
Cover and turn down heat to steam for about 15 minutes or until the seed is transparent and the outer ring in noticeable.
3
While quinoa is cooking, saute vegetables in a tablespoon of olive oil until onion and celery are clear, but still have a bit of crunch.
4
Combine cooked (and drained, if necessary) quinoa, vegetables and olive oil in a serving bowl.
5
Crumble oregano between palms into bowl and mix into quinoa.
6
Salt to taste.
7
Let sit for about 5 minutes before serving.
8
Serve topped with sliced almonds.
9
NB: Mexican Oregano has a slightly different and stronger taste than Turkish Oregano.
10
If you do not have Mexican Oregano, the Turkish may be substituted.
11
You may wish to increase the amount of herb to taste.
12
Other seasonal vegetable such as peas and corn can be used with great success.

434

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 1- 3/4 cup Quinoa, Rinsed, 3 cups Vegetable Broth, ⅓ cups Good Quality Olive Oil, 2 cloves Garlic, Crushed, 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.

That's it — enjoy your meal!

Quinoa Pilaf

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions