Easy Quinoa Pilaf Recipe: How to Make Quinoa Pilaf

Quinoa pilaf is a protein-packed twist on a traditional rice pilaf, which involves cooking a hearty grain alongside sautéed vegetables, herbs, and seasonings. Quinoa, pronounced keen-wah, is an ancient grain in the amaranth family. This gluten-free, quick-cooking whole grain is a complete protein rich in essential amino acids, fiber, calcium, antioxidants, iron, and magnesium.

Serve quinoa pilaf as a nutritious side dish, or load it up with vegetables, proteins, and toppings for a hearty lunch or dinner.

Quinoa pilaf is the perfect canvas for various additions, including:

1. 1. Cheeses: Garnish your quinoa pilaf with creamy, salty crumbled cheeses, like feta, goat cheese, and cotija.
2. 2. Dried fruits: Chopped dried fruits, like golden raisins and dried cranberries, will add a note of subtle sweetness to your pilaf.
3. 3. Herbs: Sprinkle chopped fresh herbs, like parsley, dill, basil, mint, and cilantro, into this dish for freshness and flavor.
4. 4. Meats and proteins: Top the quinoa pilaf with diced cooked meat (like steak or chicken) or vegetarian proteins (like beans or tofu) to make a balanced main dish.
5. 5. Nuts and seeds: Add some textural variation to your pilaf by mixing in crushed nuts and seeds, like pistachios, walnuts, roasted pine nuts, and pepitas.
6. 6. Olives: Stir chopped or whole olives into this Middle Eastern dish for a salty, briny finishing touch.
7. 7. Vegetables: Add raw, roasted, or sautéed vegetables to your quinoa pilaf for additional colors, flavors, and nutrients. Incorporate raw, diced vegetables, like cucumbers, bell peppers, and carrots, for some crunch. For extra flavor, mix in cooked vegetables, like onions, eggplant, kale, spinach, sweet potato, or squash.

Follow these tips to craft the best quinoa pilaf possible:

1. 1. Switch up the quinoa. White quinoa is the most standard variety, but this grain-based pilaf will also work with black or red quinoa, which will produce slight variations in flavor and texture.
2. 2. Rinse the grains. Always rinse your quinoa before cooking it to remove any debris. Quinoa with a “pre-rinsed” label on the box is the only exception to this rule.
3. 3. Experiment with additions. Adapt any quinoa pilaf recipe to include the vegetables, stocks, and seasonings of your choice. Swap chicken stock for veggie stock, water, or even coconut milk for a creamier dish. Splash in fresh lemon juice or white wine for acidity. Incorporate cooked and raw veggies, and try different toppings to change the flavor profile.
4. 4. Store in an airtight container. Store leftover quinoa pilaf in an airtight container in the refrigerator for up to 7 days. Freeze the pilaf in a freezer-proof bag for up to 6 months. Always let the quinoa cool to room temperature before freezing or refrigerating it.