Best Quinoa Pilaf
User Reviews
5
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
4
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Calories
303 kcal
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Course
Main Course
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Cuisine
American
Best Quinoa Pilaf
Description
The pilaf starts by sautéing chopped onion, celery, and cremini mushrooms in olive oil until tender, imparting savory depth. Garlic and thyme are added just before including rinsed quinoa to release aromatic flavors. Cooking the quinoa in vegetable broth with salt and pepper until tender ensures the grain absorbs seasoning and remains light. Pecans stirred in offer a crunchy contrast to the fluffy quinoa.
The flavor is mild but layered through the sautéed vegetables and herbs, providing an earthy, herbaceous character complemented by the toasty pecans. The texture balances the slightly chewy quinoa with softened veggies and crisp nuts. This preparation creates a versatile pilaf suitable as a side dish accompanying varied mains or a simple vegetarian entrée.
The recipe suggests substituting the vegetables based on availability, allowing flexibility. Leftover pilaf stores well in an airtight container and can be reheated. It yields four servings when used as a side or fewer as a main. The detailed cooking method ensures the quinoa is properly cooked without burning or undercooking.
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 yellow onion , chopped
- 2 celery chopped, stalks
- 8 ounces cremini mushroom chopped
- 2 garlic minced, cloves
- 1 teaspoon thyme or 1 T freshly minced, dried
- 1 cup quinoa dry
- 1 1/2 cups vegetable broth
- 1 teaspoon salt fine sea salt
- 1/2 teaspoon black pepper ground
- 1/2 cup pecans , chopped (optional)
Instructions
- Heat the olive oil in a large skillet (that has a lid) over medium-high heat, and add in the onions, celery, and mushrooms. Saute until tender, about 8 minutes. Add in the garlic and thyme, and stir just until fragrant, about 1 more minute.
- Pour the quinoa into a fine mesh seive and rinse well, to help remove any bitterness. Pour the drained quinoa into the skillet, along with the broth, salt, and pepper. Bring the liquid to a boil.
- When the liquid is boiling, lower the heat and cover the pan with a lid. Let it cook until the quinoa is tender and the liquid is absorbed, about 15 minutes. If the quinoa isn't totally tender in that amount of time, remove the pan from the heat and keep it covered for 10 more minutes. The quinoa should be tender by then, without anything burning to the bottom.
- Remove the lid and fluff the quinoa with a fork. Adjust any seasoning to taste, and stir in the pecans for added crunch. Serve warm right away. Leftovers can be stored in an airtight container in the fridge for up to 5 days. (It's delicious cold for lunch the next day, too!)
Notes
- Nutrition estimates correspond to one of four servings; as a main, servings reduce to two or three.
- Vegetables can be swapped with those on hand to change flavor profiles.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 303 kcal
% Daily Value*
| Calories | 303kcal | 15% |
| Carbohydrates | 35g | 12% |
| Protein | 9g | 18% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 8g | 40% |
| Sodium | 605mg | 25% |
| Potassium | 648mg | 14% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
| Vitamin A | 114IU | 2% |
| Vitamin C | 3mg | 3% |
| Calcium | 62mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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