Quinoa Pilaf

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Servings : Prep Time : Cook Time : Ready In :

quinoa pilaf cooked with peppers and herbs

This Quinoa Pilaf recipe is a really simple and tasty way to incorporate quinoa (another “superfood”) into your diet.

Quinoa Pilaf

Ingredients

  • 1 cup quinoa (use any type) I used multi colored
  • 2 cups water or chicken stock or combo
  • 1 tablespoon butter
  • 2 tablespoons extra virgin olive oil
  • 1/3 cup each finely diced red and orange (or yellow) bell pepper
  • 1/4 cup sliced green onions (white and green parts)
  • 1/4 cup minced fresh parsley
  • Salt and freshly ground pepper, to taste

Method

Step 1

Rinse the quinoa at least 3 times in fresh water. Put into a rice cooker; add 2 cups water, a pinch of salt and the butter. Cover and turn the cooker on, cook until the cooker turns off, about 20 minutes. (Alternatively, place the quinoa into a pot with a tight fitting lid, add water and butter, bring to a simmer, lower heat, cover and cook for 20 minutes).

Step 2

While the quinoa is cooking, heat the oil in a sauté pan over medium-low heat; add pepper and onions, sauté until tender, about 5 minutes.

Step 3

When the quinoa is cooked and the vegetables are tender, combine; stir in the parsley. Taste and adjust salt and pepper.

 

The making of Quinoa Pilaf

A printer-friendly recipe card can be found at the bottom of this post

This Quinoa Pilaf is a really simple way to incorporate quinoa (another “superfood”) into your diet.

Everyone loved this recipe, including my son’s girlfriend who could be described as a “cautious” eater.

Cooking Quinoa

Cooking Quinoa might seem intimidating, but it’s actually as easy as cooking any type of rice.  Gluten-free, high in protein, although not as high as some other grains and beans, it’s easily digested and grows well in poor/dry soils.  It is not a grass, but more closely related to spinach and tumbleweeds.

 I’ve always wanted to eat a tumbleweed.  You too?

The outside coating of Quinoa is slightly bitter and so the grain benefits from a good washing prior to cooking. Rinsing Quinoa removes the bitterness.  You don’t need to rinse it if you really don’t mind a bit of bitter in your bite, but once you see all the sediment in the bowl, you probably will want too from now on.  My favorite way to rinse quinoa is to place it in a sieve, then dip that into a large bowl of water, agitate, lift the sieve and let it drain.  Drain the water, then do it again, and again.  Three times should make it perfect.

 

LindySez's method of rinsing quinoa

 Quinoa being rinsed.  Can you see all the sediment?

 

I served this Quinoa Pilaf with a simple baked chicken breast along with some steamed green beans which made an easy, tasty meal in less than 30 minutes that was also low in fat and calories, and high in satisfaction and taste.

Quinoa Pilaf

 

Try this Quinoa Pilaf with

Easy Chicken Cordon Bleu with Dijon Mustard Sauce

Or as a real super powerhouse

 Roasted Salmon and Red Pepper Sauce

 

Yield: 4 servings

Quinoa Pilaf

quinoa pilaf cooked with peppers and herbs

This Quinoa Pilaf recipe is a really simple and tasty way to incorporate quinoa (another “superfood”) into your diet.

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

Ingredients

  • 1 cup quinoa (use any type) I used multi-colored
  • 2 cups water or chicken stock or combo
  • 1 tablespoon butter
  • 2 tablespoons extra virgin olive oil
  • 1/3 cup each finely diced red and orange (or yellow) bell pepper
  • 1/4 cup sliced green onions (white and green parts)
  • 1/4 cup minced fresh parsley
  • Salt and freshly ground pepper, to taste

Instructions

Step 1

Rinse the quinoa at least 3 times in freshwater. Put into a rice cooker; add 2 cups water, a pinch of salt, and the butter. Cover and turn the cooker on, cook until the cooker turns off, about 20 minutes. (Alternatively, place the quinoa into a pot with a tight-fitting lid, add water and butter, bring to a simmer, lower heat, cover and cook for 20 minutes).

Step 2

While the quinoa is cooking, heat the oil in a sauté pan over medium-low heat; add pepper and onions, sauté until tender, about 5 minutes.

Step 3

When the quinoa is cooked and the vegetables are tender, combine; stir in the parsley. Taste and adjust salt and pepper.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 173Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 9mgSodium: 195mgCarbohydrates: 19gFiber: 7gSugar: 1gProtein: 4g

Nutritional values may not be 100% accurate


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Recipe Comments

  1. posted by Elle on January 16, 2014

    Your pictures make it a piece of cake, or in this case quinoa! This is also a great dish for those of us who can’t eat many grains because of the gluten. One, I have yet to try!

      Reply
  2. posted by Cher on January 16, 2014

    Wow!! The Quinoa with chicken sounds AWESOME!! Thanks so much for sharing!

      Reply
  3. posted by Jessica on January 16, 2014

    This looks delicious! I have quinoa but haven’t made it yet, so I am excited to give this recipe a try!

      Reply
  4. posted by Vidya Sury on January 16, 2014

    Looks so very pretty, Linda. I love that I can experiment with this recipe using rice, semolina and just about any of our staples.

    (Love that recipe rating widget :D)

      Reply
  5. posted by Tammy on January 20, 2014

    Okay Linda, because everything you make is FABULOUS, I’m going to make my husband try to make this and see if I like it. Because I TRUST you. Even with quinoa.

      Reply
    • posted by LindySez on January 22, 2014

      Haha, if my son’s particular eating girlfriend liked it and ate it, then I think you are safe to like it 🙂 ~ Cheers

        Reply

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Nutritional Info

This information is per serving.
  • Calories
    173
  • Fat
    11g (3g Sat, 6g Mono, 2g Poly)
  • Protein
    4g
  • Carbohydrates
    19g
  • Dietary Fiber
    7g
  • Cholesterol
    9mg
  • Sodium
    195
  • Nutritional information is provided but may not be 100% accurate.

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