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Quinoa Pilaf

Quinoa Pilaf

  • Prep

    30 m
  • Cook

    20 m
  • Ready In

    50 m
Laura Jull

Laura Jull

Quinoa is a delicately flavored grain, native to South America. It can be found in most health food stores. For even more flavorful pilaf, use vegetable stock in place of the water.

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Original recipe yields 3 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 195 kcal
  • 10%
  • Fat:
  • 6.5 g
  • 10%
  • Carbs:
  • 29.1g
  • 9%
  • Protein:
  • 6.1 g
  • 12%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 77 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

  1. Pour oil into a medium saucepan, and place over medium heat. Add onion, celery, and carrots; cook and stir for 10 minutes, or until vegetables are tender.
  2. Using a strainer, rinse quinoa under cold water. Drain well. Stir into the vegetables; cook and stir for 1 minute. Add water, bay leaf and lemon rind and juice; bring to boil. Cover, and reduce heat to medium low. Simmer for 15 to 20 minutes, or until liquid is absorbed and quinoa is tender.
  3. Discard bay leaf. Stir in peas, and season to taste with salt and pepper. Serve.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

ACW5677
78

ACW5677

2/11/2004

This recipe was very very good. I recommend lots of onions, carrots, celery, and peas. Use a large dice for the onions, carrots, and celery. I used chicken broth instead of water and it was absolutely delicious. It was extremely quick and easy as well. This recipe is great for you and it tastes good too!!!

LNR
40

LNR

3/23/2003

Substitued veg. broth for the water- used edamame (vegetable soybeans) instead of peas, bell pepper instead of celery. Came out pretty tasty. Definitly packed with protein due to quinoa and edamame!

LOPEALOT
31

LOPEALOT

8/28/2003

This recipe was alright, but wound up being somewhat disappointing. The end result was kind of sweet tasting and all of the vegetables were very mushy. I will look for a different recipe using quinoa.

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