Quinoa Pilaf

Quinoa Pilaf

63

"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

50 m servings 195 cals
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Original recipe yields 3 servings

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Nutrition

  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

63
  1. 81 Ratings

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Most helpful positive review

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 a...

Most helpful critical review

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...

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 a...

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 edam...

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...

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 l...

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 ...

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 ...

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 b...

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

Simple and unremarkable. Basically like rice and vegetables.