With its nutty flavor and whole grain goodness, Quinoa Pilaf is an easy side dish for cooked meats and fish as well as an excellent base to bowl meals. Cook up a pan of the best quinoa pilaf in less than half an hour in one pan. Make extra because you’re gonna want leftovers!
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When I’m looking for an easy side dish to go with fish, chicken, or pork tenderloin, my mind typically turns to Quinoa Pilaf. Higher in protein than rice, it’s a great way for me to boost my prots without eating a ton of meat.
Cooking quinoa is easy on the stove, either plain quinoa cooked in water or in this easy pilaf. Much like a traditional rice pilaf, I sauté the quinoa in oil with onions before adding a flavorful broth, then simmer it until done. The whole process is super simple and tastes amazing!
Why Make My Quinoa Pilaf Recipe
It’s an easy side dish. A one-pot side dish that tastes great as a leftover the next day? I’m here for it. – and will make a double batch any time I can. My college kids love it for a lunchtime meal prep.
It’s delicious. This is a great side for meat and fish, but also delicious in salads. I love to pile leftovers with fresh herbs and veggies with a drizzle of my basic vinaigrette for good measure. Yum-O!
It can be good for you. Quinoa pilaf is a hearty dish and a rich source of protein and essential amino acids. Considered a pseudo-cereal, it acts like a whole grain, much like rice or wheat.
Ingredients
Here’s what you’ll need to make this simple quinoa pilaf recipe:
olive oil – Use whatever oil you prefer to cook with. For me this is usually olive oil, avocado oil, or butter.
onion – Chopped onion adds nice flavor to this hearty side dish. You can also saute shallots or leeks instead of the onions or use chopped green onions to stir in at the end.
quinoa – Uncooked quinoa must be rinsed to remove a bitter taste from the outer natural coating. The easy way is to buy your quinoa already rinsed. My preferred brand is the Kirkland white quinoa sold in a big bag at Costco. It seems to last forever.
vegetable broth – You can make your own vegetable broth or use a carton from the grocery store. In a pinch you can use water or chicken stock or chicken broth if that’s what you have on hand.
parsley – You can use fresh parsley or dry parsley flakes. It adds a bit of color to the overall brown dish.
kosher salt and black pepper – You don’t need much salt and pepper; just season to taste.
Feel free to shop your kitchen, though, once you’ve tried this basic recipe. You can add a can of drained beans or tomatoes to make it more or simply mix and match your favorite aromatics, broth, and seasonings.
Step-by-Step Instructions
Here’s how to make our family’s favorite quinoa recipe:
In a large skillet or shallow pan with a lid, heat the oil over medium high heat. Add the onion and quinoa. Saute until the quinoa starts to brown lightly and the sautéed onions becomes clear.
Add the broth and parsley flakes and bring to a slight boil. Cover and reduce the heat. Cook for 12 minutes, covered, until the liquid is absorbed.
Fluff with a fork, recover and allow to steam for another 10 – 15 minutes. I typically tuck a paper towel or tea towel across the pot and under the lid. This helps absorb extra moisture and produces a fluffier texture. Season with salt and pepper, and serve.
Serving Suggestions: Quinoa Pilaf is good with so many things! It can be a side dish to cooked meats or the base to bowl meals. It’s one of my favorite salad toppings.
To Make a Meal Prep: This recipe makes for easy lunches during the week, topped with cooked meats and veggies. Prep the recipe as directed, allow the steam to blow off.
Divide the pilaf among six containers with lids. Add additional bowl ingredients. Cover and chill until ready to serve. Consume within 4 days.
Make a Plan for Leftovers: Promptly store leftovers in an airtight container in the refrigerator, for up to 3 days. Reheat in the microwave. If you store your leftovers in clear containers, they’re more likely to get eaten.
?FAQs
Yes! Quinoa is my go-to over rice because of the higher protein content. While not exactly the same in flavor, it absorbs sauces in the same way that rice does.
Yes! Unrinsed quinoa has a bitter taste. Make it easy on yourself and buy it already rinsed. It’s so easy that way!
What to Do with Cooked Quinoa
We love to incorporate cooked quinoa in any of the following recipes:
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Quinoa Pilaf Recipe
Equipment
- large skillet
Ingredients
- 2 tablespoon olive oil
- ½ onion chopped
- 2 cup quinoa uncooked
- 4 cup vegetable broth
- 1 teaspoon dry parsley flakes or 1 tablespoon fresh chopped parsley
Instructions
- In large fry pan with a lid, heat the oil over medium heat. Add the onion and quinoa. Saute until the quinoa starts to brown and the onion becomes clear.2 tablespoon olive oil, ½ onion, 2 cup quinoa
- Add the broth and parsley flakes and bring to a slight boil. Cover and reduce heat.4 cup vegetable broth, 1 teaspoon dry parsley flakes
- Cook for 12 minutes, covered, until liquid is absorbed.
- Fluff with a fork, recover and allow to steam for another 10 – 12 minutes. Season with salt and pepper, and serve.
Notes
Nutrition
This post was originally published on March 4, 2011. It has been updated for content and clarity.
annie
When the fam eats spaghetti i use quinioa as my GF pasta substitute. I want to use it in tabouli salad instead of burgul someday.
Stacy
I made this a couple of months ago and froze some for future dinners. It was good. Thanks. This is a very big batch, so we had enough for two or three more dinners.
Lisa S
I just found this from your menu plan for the month. so going to make this in the next two weeks. Adding to my own menu plan! I’ve only eaten it once, my sister made it while she was here last month and we all liked it but I didn’t really pay attention that well to what she did. The best part is, there is still a half bag in the cupboard, so I don’t even have to buy anything to make it! Yippee.
Stefanie
I love it! I make it in so many ways. I like it for breakfast w/a little honey and cinnamon, I make it like Tabouli. In place of rice, cold on a salad. I love the fact that the protein level is high. It really seems to fill me up and hold me over until the next meal.
Mayra
I’ll try it today with my salad. I have a bag waiting for me.
Tami
This is almost the exact version I made last night! Then this morning I put the leftover quinoa in my scrambled eggs, with chives and topped with parmesan cheese…SO yummy!
AllieZirkle
Were you curious about freezing quinoa? We have had success with freezing pilaf and simple quinoa.
🙂 Allie
Spendwisemom
This recipe looks good. I am going to add a cup of grated romano cheese after it is cooked though!
Shannon
Okay, I’ll get the giant Costco bag of quinoa out of my pantry and try again!
Jenny
I’m going to try this recipe this week. There is a lonely and neglected box of quinoa in my pantry. I bought it a couple months ago after reading about how healthy and high in protein it is….but its weird…and I don’t really know what to do with it. Now I do! Thanks!
Carol D.
Quinoa keeps appearing on our dinner table in place of rice, so the kids now know how to pronounce it and have learned not to groan. 🙂 I’m attempting to eat grain free for a while to heal a “leaky gut,” and quinoa, described as a supergrain, is actually classified as grain free in terms of its composition. The only thing is, it isn’t exactly “cheap,” especially in comparison to rice!