Quinoa Pilaf

Author Notes: This dish is adapted for Giada De Laurentis’ Everyday Italian show on the Food Network. The modifications I made to the original recipe: I subbed spinach for arugula, added edamame for more protein, and ended up adding 1/2 cup more vegetable broth.themessimake.com

Serves: 4


  • 3 tablespoons extra-virgin olive oil
  • 4 small shallots – chopped (or use 1/4 cup chopped red onions if you don’t have shallots)
  • 1 small red pepper
  • 1/4 cup edamame or peas
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 1/2 cups quinoa
  • 2 cups vegetable broth
  • 1 teaspoon lemon zest
  • 1/2 cup toasted slivered almonds
In This Recipe


  1. In a large saucepan, heat the oil on medium heat.
  2. Add shallots and saute for 1-2 minutes.
  3. Add the chopped red pepper, salt and pepper and cook for about 3-4 minutes, or until they’re soft.
  4. Add spinach and edamame, and cook for 1-2 minutes.
  5. And quinoa and stir for 1-2 minutes, until coated with oil.
  6. Add vegetable broth, cover the saucepan and simmer for about 10 minutes or until the quinoa is cooked. The original recipe called for 1 1/2 cup of broth but I ended up added 1/2 cup more because the quinoa was not fully cooked.
  7. Using a fork, fluff the quinoa once its cooked.
  8. Add lemon zest and additional salt and pepper if needed.
  9. Serve with toasted almonds.

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Reviews (4) Questions (0)

4 Reviews

GiGi26 January 7, 2014
If you check your ingredient list you will see that they all posted twice. A new way to use quinoa can't wait to try it!!
Author Comment
themessimake.com January 7, 2014
Ahh thanks!! I didn't notice that yesterday. Hope you get to try this quinoa pilaf soon! :)
sage A. July 23, 2013
You posted this 19 days ago and I am the first to look at this recipe??? Does the Food 52 counter work?
Author Comment
themessimake.com January 7, 2014
I'm not sure but I'm glad you came across this recipe...its delicious! :)