Quinoa Pilaf

Quinoa Pilaf

63 Reviews 7 Pics
  • Prep

    30 m
  • Cook

    20 m
  • Ready In

    50 m
Laura Jull
Recipe by  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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Ingredients

Adjust Servings

Original recipe yields 3 servings

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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.

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Reviews (63)

Rate This Recipe
ACW5677
78

ACW5677

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

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

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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Nutrition

Amount Per Serving (3 total)

  • Calories
  • 195 cal
  • 10%
  • Fat
  • 6.5 g
  • 10%
  • Carbs
  • 29.1 g
  • 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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Quinoa Pilaf With Mushrooms

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Quinoa Fried Rice