Quinoa Pilaf

By • July 4, 2013 4 Comments

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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
  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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