Make Quinoa Pilaf Recipe at home (Loaded with Proteins)

A simple side dish that has a savory, nutty flavor and is packed with protein is quinoa pilaf.

Pilaf pairs well with a wide variety of entrees, and you can easily switch up the add-ins based on what’s on hand or what’s on the menu! Quinoa is an excellent alternative to rice in a conventional rice pilaf.

Describe Quinoa Pilaf.

Pilaf is a meal with a broth-based foundation made of rice (or other grains), spices, and vegetables. We are utilizing quinoa as the grain in this instance.

• Quinoa is flavorful and goes well with virtually anything.
• It is simple to eat as a side dish or a delectable one-pot supper.
• You can alter the vegetables and toppings to go with the remainder of your dinner (or to use up what is on hand).
• Quinoa pilaf reheats nicely and may be consumed hot, warm, or cold, making it ideal for batch cooking or meal preparation.

Ingredients

QUINOA Use ordinary white, red, or black quinoa. White quinoa absorbs flavors well and has a fluffier, softer texture. The grains that are red or black have a slight snap to them.

VEGETABLES Fresh parsley, celery, carrot, garlic, and onion are also required for this delicious meal. It has a vibrant flavor that is reminiscent of a garden. For more greens, include some spinach, kale, or broccoli florets!

Cherry and almond These give the dish some crunch and tangy sweetness. The ideal setting for this savory and nutty fusion! You can replace them with any nut or dried fruit.

Rinse and repeat: To clean the residue off the grains, quinoa needs to be rinsed before cooking unless you bought it already washed. Before adding to the pot, rinse the mesh strainer well.

Variations

• Try substituting coconut milk for half of the chicken broth and combining the onion mixture with some curry powder. (Instead of cranberries, use yellow or sultana raisins; omit the almonds.)
• Replace the butter and chicken broth with olive oil and veggie broth to make the dish vegan.
• Or, try preparing this delicious recipe for cilantro lime rice with quinoa!
• You can top it with chicken or shredded meat or use it as the foundation for a salad bowl dinner.

Cooking Quinoa Pilaf

It’s quite simple and quick to prepare this meal. Additionally, it’s simple to make a complete one-pot meal out of it; just sauté some meat or tofu to add in at the end!

1. Make the quinoa and cut the vegetables.
2. Quinoa is cooked with garlic, onion, and butter before being added and quickly browned.
3. Add the broth and all the ingredients except the cranberries, parsley, and almonds. Simmer (per the recipe below).
4. Allocate time for resting. Before serving, combine the cranberries, almonds, and parsley.

Leftovers?

Quinoa pilaf leftovers should be kept in a closed container. For 5-7 days, it will remain fresh in the refrigerator. Use any meat that was included within 4 days.

Quinoa pilaf freezes beautifully! It can be kept for up to a year by sealing it in date-stamped freezer bags. (It will taste fresher and have more flavor the sooner it is utilized.)

Quinoa Pilaf

Quinoa pilaf is a substantial and delectable dish with high protein content. You may completely customize your meal by adding chicken, beef, or tofu!

Ingredients

• 1 ¼ cup quinoa
• ½ onion finely diced
• 1 clove garlic minced
• 2 tablespoons butter
• 2 cups chicken broth
• 1 tablespoon celery minced
• 2 tablespoons carrot shredded
• ¼ cup dried cranberries
• 2 tablespoons fresh parsley chopped
• 2 tablespoons sliced almonds toasted

Instructions

1. Quinoa should be rinsed in cold water and drained.
2. In a medium saucepan, cook the onion, garlic, and butter until they are soft.
3. For about 4 minutes, add the quinoa and simmer until just lightly browned.
4. Add the carrot, celery, and broth. Boil for a few minutes, then lower the heat and simmer covered for 20 minutes, or until the liquid is absorbed.
5. Disconnect the heat source and cover. 5. Minutes of rest.
6. Add almonds, parsley, and cranberries after fluffing with a fork. Add salt and pepper to taste.

Notes

Quinoa must be rinsed before cooking to remove any residue unless you bought the pre-washed variety.

Before adding to the pot, rinse the mesh strainer well.

Any kind of nut or dried fruit can be used in place of cranberries and almonds. Add the fruit and stock to the pot and boil for plumper fruit.

Nutrition information

Calories: 314 | Carbohydrates: 44g | Protein: 9g | Fat: 12g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 492mg | Potassium: 496mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1616IU | Vitamin C: 13mg | Calcium: 58mg | Iron: 3mg