Quinoa and Herb Pilaf (Printable Version)
Fluffy quinoa with fresh herbs and vegetables
# Ingredient List:
→ Grains
01 - 1 cup quinoa, rinsed
02 - 2 cups vegetable broth or water
→ Aromatics & Vegetables
03 - 1 tablespoon olive oil
04 - 1 small onion, finely chopped
05 - 2 garlic cloves, minced
06 - 1 small carrot, grated
07 - 1 celery stalk, finely diced
→ Herbs
08 - 3 tablespoons fresh parsley, chopped
09 - 2 tablespoons fresh dill, chopped
10 - 1 tablespoon fresh mint, chopped
11 - 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried
→ Seasoning
12 - 1/2 teaspoon salt or to taste
13 - 1/4 teaspoon black pepper
14 - Juice of 1/2 lemon
# How to Make It:
01 - Heat olive oil in a medium saucepan over medium heat. Add onion, carrot, and celery. Sauté for 3-4 minutes until softened.
02 - Stir in garlic and cook for 1 minute until fragrant.
03 - Add rinsed quinoa and cook, stirring constantly, for 1 minute to lightly toast the grains.
04 - Pour in vegetable broth, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed and quinoa is tender.
05 - Remove from heat and let stand, covered, for 5 minutes to complete steaming.
06 - Fluff the pilaf with a fork. Stir in fresh herbs and lemon juice. Adjust seasoning to taste.
07 - Serve warm or at room temperature, garnished with additional fresh herbs if desired.
# Expert Advice:
01 -
- The fresh herb combo hits your nose before it even reaches your plate
- It transforms simple quinoa into something guests actually ask for
- Works warm for dinner or cold the next day from the fridge
02 -
- Rinsing quinoa thoroughly is nonnegotiable or your pilaf will taste bitter
- The resting period makes the difference between mushy and fluffy grains
- Fresh herbs lose their punch if added too early, so fold them in at the end
03 -
- Toast a handful of pine nuts or almonds for added crunch
- Swap vegetable broth for chicken broth if vegetarian is not required