Looking for a side dish that’s as beautiful as it is delicious? This Vibrant Herbed Red Quinoa Pilaf is your answer! Packed with fresh veggies, aromatic herbs, and the nutty goodness of red quinoa, it’s a feast for the eyes and the palate. It’s the perfect high-protein, high-fiber companion to your favorite tofu dish or a satisfying light meal all on its own.
Ingredients
• PREP: 15 minutes | COOK: 30 minutes | YIELD: 6 x 2/3-cup servings
• 1 tsp / 5 ml extra virgin olive oil
• ¼ red bell pepper, finely chopped
• ¼ yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 cup / 240 ml red quinoa
• 1¾ cups / 420 ml low-sodium vegetable broth
• 1 tsp / 5 ml finely chopped fresh thyme or ½ tsp / 2.5 ml dried
• ½ tsp / 2.5 ml finely chopped fresh rosemary
• Pinch each sea salt and freshly ground black pepper
Instructions
1. Heat olive oil in a medium lidded pan on medium heat. Add the red pepper, onion, and garlic. Cook, stirring occasionally, until the onion is translucent, about 5 minutes.
2. Add the quinoa, broth, thyme, rosemary, salt, and pepper to the pan. Stir everything to combine.
3. Increase the heat to bring the mixture to a boil, then immediately reduce to a simmer. Cover the pan and cook until the liquid is absorbed and the quinoa is plump, about 20 minutes.
4. Remove the pan from the heat and let it sit, still covered, for 5 minutes. Uncover and fluff the quinoa with a fork before serving.
Nutritional Information
• NUTRITIONAL VALUE PER SERVING
• Calories: 57 | Calories from Fat: 13 | Protein: 2 g | Carbs: 9 g | Total Fat: 1.5 g | Saturated Fat: 0.1 g | Trans Fat: 0 g | Fiber: 1.5 g | Sodium: 83 mg | Cholesterol: 0 mg
Pro Tips
• For the best texture and to remove any natural bitterness, rinse your quinoa thoroughly in a fine-mesh sieve before cooking.
• Can’t find red quinoa? White or tri-color quinoa will work just as well in this recipe.
• Boost the veggie content by adding finely chopped carrots or celery along with the onion and pepper.
• Finish the dish with a squeeze of fresh lemon juice and a sprinkle of chopped parsley to brighten up the flavors just before serving.
FAQ
Q: How can I make this quinoa pilaf a complete vegetarian meal
A: To make this a hearty main course, stir in a can of rinsed chickpeas or lentils during the last 5 minutes of cooking. You can also serve it alongside baked tofu or top it with toasted nuts like almonds or pistachios for a satisfying, protein-rich vegetarian meal.
Q: Is this red quinoa pilaf recipe vegan and gluten-free
A: Yes, this recipe is naturally both vegan and gluten-free. Quinoa is a gluten-free seed, and all other ingredients are plant-based. Just ensure your vegetable broth is certified gluten-free if you have a severe intolerance.
Q: How should I store leftover quinoa pilaf
A: Store leftovers in an airtight container in the refrigerator for up to 4 days. This pilaf is excellent for meal prep and can be enjoyed cold, at room temperature, or gently reheated in a microwave or on the stovetop.
