Quinoa Pilaf Recipe - Allrecipes.com
Quinoa Pilaf Recipe
  • READY IN 50 mins

Quinoa Pilaf

Recipe by  

"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 Edit and Save

Original recipe makes 3 servings Change Servings

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.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 20 mins
  • READY IN 50 mins
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Reviews More Reviews

Most Helpful Positive Review
Feb 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!!!

 
Most Helpful Critical Review
Aug 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.

 
Mar 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!

 
Feb 11, 2004

This recipe is great. My kids think that it is rice and ask me to make the "good rice". I actually took it to a cottage this summer and all of the kids loved it! The lemon juice and the bay leaf are the secret ingredients.

 
Oct 26, 2003

This was pretty good. I didn't have celery or a lemon so just used lemon juice. It was acceptable that night and VERY good the next day. My husband said he would eat it again. Nice change of pace from potatoes or rice--and healthier too! Thanks.

 
Dec 16, 2008

The only thing I changed was all of the lemon flavors. I added no lemon anything. Even DH & DS liked this one! Ha Ha they ate something healthy and enjoyed it...shhh don't tell them, lol. After posting I remembered that I had some leftover and the next day I stuffed the Quinoa Pilaf into blanched , green bell peppers, topped with tomato paste and baked like stuffed peppers. That was even better than the pilaf alone...and....healthy!

 
Oct 17, 2007

Great Recipe as written. Quinoa is a new 'discovery' for me, so it is nice to get some different ideas for using it. Love the lemony flavor dimension. When I made it a second time I added a bouillion cube (chicken flav) to the water, and added fresh mushrooms to the sauteed mixture (just eyeball the amount). Came out even better.

 
Mar 01, 2011

This was great and easy to make. Went very well for lunch with a leftover chicken breast. Thanks for sharing Laura.

 

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Nutrition

  • Calories
  • 195 kcal
  • 10%
  • Carbohydrates
  • 29.1 g
  • 9%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 6.5 g
  • 10%
  • Fiber
  • 5.1 g
  • 21%
  • Protein
  • 6.1 g
  • 12%
  • Sodium
  • 77 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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