Escape to the sunny shores of the Mediterranean with this incredibly simple and flavorful Quinoa Pilaf! It’s a one-pan wonder that’s bursting with briny olives, tangy sun-dried tomatoes, and tender artichoke hearts. Perfect for a quick weeknight dinner, a healthy lunch, or a standout side dish, this recipe is naturally vegan, gluten-free, and ready in just 30 minutes. Get ready to fall in love with your new favorite go-to meal!
Ingredients
• 1.5 cups (280g) quinoa, rinsed
• 3 cups (720ml) vegetable broth
• 3 tbsp (45ml) balsamic vinegar
• 2 tbsp (30ml) extra virgin olive oil
• 1 tbsp (15ml) fresh lemon juice
• 1/3 tsp (2g) salt, or to taste
• 1/2 cup (55g) sun-dried tomatoes, chopped
• 1/2 cup (85g) artichoke hearts, chopped
• 1/2 cup (75g) kalamata olives, sliced
Instructions
1. In a large skillet or saucepan, combine the quinoa and vegetable broth. Bring to a boil over high heat.
2. Reduce the heat to low, cover the pan, and let it simmer for about 15 minutes, or until all the liquid has been absorbed.
3. Remove the pan from the heat and let it stand, covered, for another 5 minutes. Fluff the cooked quinoa with a fork.
4. Stir the balsamic vinegar, olive oil, lemon juice, and salt directly into the warm quinoa.
5. Add the chopped sun-dried tomatoes, artichoke hearts, and sliced kalamata olives. Gently toss everything to combine.
6. Serve immediately while hot, or enjoy chilled as a salad.
Nutritional Information
• Recipe Facts
• Serves: 4
• Cost Per Serving: Approx. $1.60
• Serving Size: 3/4 cup
• Calories: 360
• Fat: 12g
• Carbohydrates: 52g
• Protein: 10g
• Fiber: 7g
• Sugar: 6g
• Sodium: 324mg
Pro Tips
• For a nuttier flavor, toast the dry quinoa in the saucepan for 2-3 minutes before adding the vegetable broth.
• Boost the protein by adding a can of rinsed chickpeas or some crumbled vegan feta cheese just before serving.
• This pilaf is fantastic for meal prep. Store it in an airtight container in the refrigerator for up to 4 days. It’s delicious served cold or gently reheated.
• Brighten the dish with fresh herbs. A handful of chopped fresh parsley or dill stirred in at the end adds a wonderful freshness.
FAQ
Q: How can I add more protein to this vegetarian quinoa pilaf
A: To easily boost the protein, stir in a can of rinsed chickpeas or lentils when you add the other mix-ins. Crumbled vegan feta or a sprinkle of toasted pine nuts also adds a delicious protein punch.
Q: Is this Mediterranean quinoa good for meal prep
A: Yes, it’s perfect for meal prep. Store it in an airtight container in the refrigerator for up to 4 days. It’s delicious served cold straight from the fridge or can be gently reheated in the microwave.
Q: Can I use different vegetables in this quinoa recipe
A: Absolutely! This recipe is very flexible. Feel free to add other Mediterranean-inspired vegetables like roasted red peppers, chopped spinach (stir it in at the end to wilt), or diced cucumber for a fresh, crunchy salad version.
Q: Is this quinoa pilaf recipe gluten-free and vegan
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 be sure to use a certified gluten-free vegetable broth if you have a severe intolerance.
