Quinoa Pilaf Recipe

Name: Quinoa Pilaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons extra-virgin olive oil; 2 large or 4 small shallots, chopped; 1 small red pepper, stemmed, seeded, deveined and chopped into 1/2-inch pieces; 1 teaspoon kosher salt, plus extra for seasoning; 1/2 teaspoon freshly ground black pepper, plus extra for seasoning; 1 1/2 cups quinoa; 1/4 cup white wine, such as pinot grigio; 1 1/2 cups low-sodium chicken broth; 1 packed cup arugula, chopped; 1/2 cup slivered almonds, toasted and coarsely chopped; 1/2 cup chopped fresh mint; 1 medium cucumber, peeled, seeded and diced into 1/2-inch pieces; Zest of 1 lemon

Servings: persons

3 tablespoons extra-virgin olive oil
2 large or 4 small shallots, chopped
1 small red pepper, stemmed, seeded, deveined and chopped into 1/2-inch pieces
1 teaspoon kosher salt, plus extra for seasoning
1/2 teaspoon freshly ground black pepper, plus extra for seasoning
1 1/2 cups quinoa
1/4 cup white wine, such as pinot grigio
1 1/2 cups low-sodium chicken broth
1 packed cup arugula, chopped
1/2 cup slivered almonds, toasted and coarsely chopped
1/2 cup chopped fresh mint
1 medium cucumber, peeled, seeded and diced into 1/2-inch pieces
Zest of 1 lemon

1
Cook's Note: To toast the almonds, arrange in a single layer on a baking sheet.
2
Bake in a preheated 350 degrees F oven until lightly toasted, 6 to 8 minutes.
3
Cool completely before using.
4
Heat 2 tablespoons of the oil in a large saucepan or a high-sided skillet over medium-high heat.
5
Add the shallots and cook until soft, about 2 minutes.
6
Add the bell pepper, salt and pepper.
7
Cook until the vegetables are tender, 5 minutes.
8
Make a space in the center of the vegetables and add the remaining 1 tablespoon of oil.
9
Add the quinoa and cook, stirring constantly, until coated with oil, about 2 minutes.
10
Add the wine and cook until all of the liquid has evaporated, about 2 minutes.
11
Add the broth and bring to a boil.
12
Cover the pan and simmer until all of the broth has been absorbed and the quinoa is tender, about 15 minutes.
13
Keep covered and let sit for 10 minutes.
14
Add the arugula, almonds, mint, cucumber and lemon zest and toss well.
15
Season with salt and pepper.

359

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 13 ingredients. The key ingredients include: 3 tablespoons extra-virgin olive oil, 2 large or 4 small shallots, chopped, 1 small red pepper, stemmed, seeded, deveined and chopped into 1/2-inch pieces, 1 teaspoon kosher salt, plus extra for seasoning, 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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