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:
Tell us what you think!
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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.
Briony @ Freeze Your Way Fit
We first started eating quinoa when my oldest son was little because we made it into whole grain porridge for him when we were maing his baby food. I just thought I’d share that it freezes really well. I always have a big bag of cooked quinoa and cooked brown rice in the freezer. If you freeze it the right way, it doesn’t all stick together. That means, when it’s almost time for dinner and I realize I forgot to make a side dish I can just grab the bag and scoop out individual servings. I pop them in the microwave for 30 seconds and it’s perfect. Also great for adding into a salad or wrap for lunch because, let’s face it, who wants to boil water and everything to cook just 1/4 cup of quinoa to throw on a salad? Details for the freezing method are in this post under step 1:
http://freezeyourwayfit.blogspot.com/2011/02/building-your-freezer-stockpile.html
Jessica
@Briony @ Freeze Your Way Fit, what would you recommend as the best way to freeze rice and quinoa?
Micha
I would like to try quinoa but have heard the texture is similar to couscous which is a no-go here.
Kate
I tried quinoa several years ago and was underwhelmed. But, galvanized by a new recipe, I tried again last night. It was awful. Now, I did not make the pilaf as described above, so please don’t take this as a reflection on Jessica’s recipe! However, I will say the recipe I tried seemed similar — brown the quinoa, cook in chicken broth. It was glunky and heavy and utterly tasteless. I’m hoping to redeem it tomorrow for lunch by mixing it with some stir-fried vegetables and drizzling dressing over it for a salad. I’m not sure where it went wrong, as so many people have rave reviews of quinoa.
Kate
@Kate, An update! My poor quinoa was vastly improved by eating it as a room-temperature salad with an edamame succotash (corn, red pepper, red onion, edamame) and a healthy splash of vinaigrette dressing.
Melissa
Thank you for the recipe. I have been interested in trying it but wasn’t sure what to do with it. 🙂
Cathie
I love how so many are in the same boat as me! I have been putting off try Quinoa, but in an effort to integrate more whole grains and stay frugal I gave in tonight at the grocery store. I purchased in bulk (huge price difference), but can anyone give a quick run down on the washing/rinsing people keep referring to, and the liquid:Quinoa ratio? I am excited to try this pilaf recipe, my family seems to enjoy every recipe of Jessica’s I make! 🙂
JanaC2
How funny! I made a quinoa pilaf yesterday. I normally make it for my toddler’s breakfast in much the same way as oatmeal (simmered with hemp milk, cinnamon and apples), but I also enjoy it with mixed vegetables simmered in broth.
The first time I tried quinoa, I made a recipe that included dried cherries and pecans… I liked it so much that I was motivated to try it in new and different recipes.
Debbi Does Dinner Healthy
I love quinoa. I like it best in salads, it makes a nice alternative to brown rice!
marcie
For you ladies who cant seem to find it, I am a southern girl and I buy it at Kroger in the organic food and ethnic foods sections.:)
Candi
I buy it at the natural foods market in the bulk bins also. It’s a lot cheaper. I’ve made a Quinoa salad with it last summer. I love it, but my family doesn’t like it so much.
http://familystampingfood.blogspot.com/2010/08/recipe-quinoa-salad.html
Charlene
What section would one find this in the grocery store (if it is available)? Thanks.
Jessica
@Charlene, I think it should be with the rice.
Sharon
@Charlene, In Maryland I have only found it in the organic sections. Though now that Jessica mentioned Costco, I’ll have to look for it at BJs.
Kelley
I have yet to try quinoa and having been waiting for this recipe since you mentioned it waaaayyyy back in September. I was a little nervous to try my hand at making a quinoa dish as I did not know the grain to liquid ratio. I have only found it in bulk here. No directions and I am a follow the directions the first time around sort of gal. Great tips and I am very excited to serve this one up to the fam!Many thanks!
Susan T
Also, it tastes much better with chicken broth or other flavors as people mentioned above. They were giving samples last year at Sam’s Club. I like quinoa but the one they made at Sam’s tasted terrible! She made it plain with no salt or any other flavors- everyone that tried it said they were glad they tried it as they wouldn’t buy it. It really didn’t sell the product. Also, I have had it as a kind of rice pudding. I made a receipt similar to the one Jessica listed above and I like it. You can find it at Trader Joes but it is cheaper at Costco, I think. Some Ralphs in the better part of town carry it as they carry different items that other areas don’t carry.
Amy
The times I’ve made it, I’ve done it similar to what Sarah mentions above – I make it and then make a bit of a dressing (cumin, lime juice, EVOO) and we have it in a burrito or as part of nachos.
One thing I’ve found is that it does have to be VERY well rinsed before cooking. From what I understand there is a bitter coating that needs to be rinsed off. I typically buy mine in bulk, so if you do that and don’t have any other directions, you might not know to do it.
Jessica
@Amy, good point on bulk buying. Bob’s Red Mill Quinoa is already rinsed so you don’t have to do that. It’s also a screaming deal at Costco.
Krissa
This is my favorite quinoa recipe…Quinoa Salad with Roasted Vegetables: http://www.morethanmundane.com/?p=480
It is so, so good!
Laura
I love quinoa. My three year-old occassionally asks for it for breakfast. I like to use it like rice or pasta and top it with yummy things. My favorite is a combo of ground turkey, black beans, peppers, onions, and corn. Super delicious and very healthy.
Sarah
We eat quinoa because I heard that it was a good alternative to rice & pasta from the Weight Watchers online community. My husband loves that it is a great source of protein. We just ate some last night mixed with black beans, corn, avocado, green onions, cumin, salt and lime juice. So easy to throw together. I’ve also had it in sort of a Greek style (tomatoes, feta) and fried rice style.
Sarah
Jessica
@Sarah, the feta and tomatoes sound great. I’ll have to try that next!
Elizabeth
I would love to try it but haven’t been able to find it in my Alabama grocery stores! Any tips?
Jessica
@Elizabeth, I would just ask. Spell it out, too. Most people don’t know that it is pronounced Keen-Wah. So, they might not know what you’re talking about.
Micha
@Elizabeth, I saw it at Wal-Mart today on the top shelf of the beans and rice section. I *think* it was next to the couscous. I’m in Alabama as well so I know how hard some ingredients can be to find.
Tracy
@Elizabeth,
I am in Alabama and just picked up a package at Whole Foods. There is also a ready made version at Costco. Not sure where in Alabama you are though…I’m outside of the Ham. 🙂
Jessica
I actually picked it up at the store yesterday and put it back down….I think next time I’ll pick it up and actually put it in the cart & bring it home!!! I’m trying to eat cleaner & this looks like a good addition to the new lifestyle! Thanks for the recipe!
Heather :) :) :)
Oh, this recipe looks good and I’ m really trying to eat healthy while still living on a “cheap” budget. It’s kind of like this…having champagne tastes but living on a soda pop can budget. Anyway, I tried quinoa once, after watching Martha Stewart talk about how good it was. I bought some, tried it, didn’t like it. However, having said that, your recipe looks really good. So I’ll give quinoa a try again 🙂 🙂 Love and hugs from Oregon, Heather 🙂
Jessica
@Heather 🙂 🙂 🙂, depending on what kind you bought, the rinsing could have been part of the problem? I buy the pre-washed kind so I don’t have to mess with it.
Courtney
We eat quinoa occasionally, and I’m still trying to get my family to love it, but we’ve only tried it sweet or sprouted in cold, raw salads. I’m going to try a curry dish a friend recommended to me soon.
Here’s an interesting article NPR did on quinoa, it’s rise in popularity, and how it’s affecting Bolivian farmers for the better, plus challenges they foresee in the future if it continues to rise in popularity (it may become too expensive for normal Bolivians who rely on it for a majority of their diet)… interesting stuff, though I’m not sure yet how it will affect our consumption of quinoa: http://www.npr.org/2011/01/13/132878264/demand-for-quinoa-a-boon-for-bolivian-farmers
Jessica
@Courtney, I didn’t read the article, but that is a really interesting point. I wonder can it only be cultivated there?