Quinoa Pilaf with Carrot and Zucchini Recipe

Name: Quinoa Pilaf with Carrot and Zucchini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon extra-virgin olive oil; 1 medium onion, finely chopped; 1/2 teaspoon ground turmeric; 1/2 teaspoon pure chile powder; 1 carrot, cut into 1/4-inch dice; 1 zucchini, cut into 1/2-inch dice; 1 tomato, cut into 1/2-inch dice; Salt; 1 cup quinoa, rinsed and drained several times; 1/2 cup chicken stock; 1 bay leaf; 1/4 cup chopped mint; 1/4 cup chopped flat-leaf parsley; Freshly ground pepper

Servings: persons

1 tablespoon extra-virgin olive oil
1 medium onion, finely chopped
1/2 teaspoon ground turmeric
1/2 teaspoon pure chile powder
1 carrot, cut into 1/4-inch dice
1 zucchini, cut into 1/2-inch dice
1 tomato, cut into 1/2-inch dice
Salt
1 cup quinoa, rinsed and drained several times
1/2 cup chicken stock
1 bay leaf
1/4 cup chopped mint
1/4 cup chopped flat-leaf parsley
Freshly ground pepper

1
Heat the olive oil in a medium saucepan.
2
Add the onion and cook over moderate heat, stirring, until softened, about 2 minutes.
3
Stir in the turmeric and chile powder, then add the carrot, zucchini, tomato and 1 teaspoon of salt and cook, stirring, for 1 minute.
4
Add the quinoa, stock and bay leaf and bring to a simmer.
5
Reduce the heat to low, cover and cook until the quinoa is al dente, about 12 minutes.
6
Discard the bay leaf.
7
Fold in the mint and parsley, season with salt and pepper and serve.

117

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 14 ingredients. The key ingredients include: 1 tablespoon extra-virgin olive oil, 1 medium onion, finely chopped, 1/2 teaspoon ground turmeric, 1/2 teaspoon pure chile powder, and more.

Yes, Quinoa Pilaf with Carrot and Zucchini falls under the Meat & Poultry 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 with Carrot and Zucchini

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