Herbed Quinoa Pilaf

Herbed Quinoa Pilaf

Fluffy quinoa simmered in broth and tossed with fresh herbs and lemon.

Total 35 min Makes 4 servings Calories 215/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Halal, Kosher

Allergens

Tree nuts

This pilaf toasts quinoa briefly before simmering it in broth, giving each grain a light nutty flavor and separate, fluffy texture. A finish of fresh parsley, dill, and lemon zest brightens the dish, making it a versatile side for roasted meats, grilled vegetables, or a light lunch on its own.

Ingredients

  • 1 tablespoon olive oil
  • 1 cup quinoa, rinsed
  • 1/2 cup onion, finely diced
  • 2 cloves garlic, minced
  • 2 cups vegetable broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh dill, chopped
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 2 tablespoons pine nuts, toasted

Method

  1. Heat the olive oil in a 6-quart saucepan over medium heat. Add the onion and cook until softened, about 4 minutes.

  2. Add the garlic and quinoa and stir constantly, toasting until the quinoa smells nutty, about 2 minutes.

  3. Pour in the vegetable broth and add the salt and pepper. Bring to a boil.

  4. Reduce heat to low, cover, and simmer until the quinoa is tender and the liquid is absorbed, about 15 minutes.

  5. Remove from heat and let stand, covered, for 5 minutes.

  6. Fluff the quinoa with a fork, then stir in the parsley, dill, lemon zest, and lemon juice.

  7. Scatter the toasted pine nuts over the top and serve warm or at room temperature.

Rate this recipe

★ 4.8 (1)

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    Herbed Quinoa Pilaf

    This pilaf toasts quinoa briefly before simmering it in broth, giving each grain a light nutty flavor and separate, fluffy texture. A finish of fresh parsley, dill, and lemon zest brightens the dish, making it a versatile side for roasted meats, grilled vegetables, or a light lunch on its own.

    35 min 4 servings 215 cal

    Ingredients

    • 1 tablespoon olive oil
    • 1 cup quinoa, rinsed
    • 1/2 cup onion, finely diced
    • 2 cloves garlic, minced
    • 2 cups vegetable broth
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 2 tablespoons fresh parsley, chopped
    • 1 tablespoon fresh dill, chopped
    • 1 teaspoon lemon zest
    • 1 tablespoon lemon juice
    • 2 tablespoons pine nuts, toasted

    Method

    1. 1

      Heat the olive oil in a 6-quart saucepan over medium heat. Add the onion and cook until softened, about 4 minutes.

    2. 2

      Add the garlic and quinoa and stir constantly, toasting until the quinoa smells nutty, about 2 minutes.

    3. 3

      Pour in the vegetable broth and add the salt and pepper. Bring to a boil.

    4. 4

      Reduce heat to low, cover, and simmer until the quinoa is tender and the liquid is absorbed, about 15 minutes.

    5. 5

      Remove from heat and let stand, covered, for 5 minutes.

    6. 6

      Fluff the quinoa with a fork, then stir in the parsley, dill, lemon zest, and lemon juice.

    7. 7

      Scatter the toasted pine nuts over the top and serve warm or at room temperature.