Quinoa Oat Topped Herb Pilaf (Printable Version)
Fluffy quinoa pilaf with fresh herbs and vegetables topped with a crunchy, fragrant oat herb mixture.
# Ingredient List:
→ Pilaf
01 - 1 cup quinoa, rinsed
02 - 2 cups vegetable broth
03 - 1 tablespoon olive oil
04 - 1 small onion, finely diced
05 - 2 cloves garlic, minced
06 - 1 medium carrot, diced
07 - 1 small zucchini, diced
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
10 - 2 tablespoons fresh parsley, chopped
11 - 1 tablespoon fresh dill, chopped
12 - 1 tablespoon fresh mint, chopped (optional)
→ Oat Herb Topping
13 - 1/2 cup rolled oats (gluten-free if needed)
14 - 1 tablespoon olive oil
15 - 1/4 teaspoon smoked paprika
16 - 1/4 teaspoon dried thyme
17 - Pinch of salt and pepper
# How to Make It:
01 - Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add diced onion and sauté for 2–3 minutes until translucent.
02 - Add minced garlic, diced carrot, and diced zucchini. Cook for 3–4 minutes, stirring occasionally until vegetables begin to soften.
03 - Add rinsed quinoa to the pan and stir to coat evenly with vegetables and oil.
04 - Pour in vegetable broth and add salt and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until quinoa is tender and liquid is completely absorbed.
05 - While pilaf cooks, heat 1 tablespoon olive oil in a small skillet over medium heat. Add rolled oats, smoked paprika, dried thyme, salt, and pepper. Toast, stirring frequently, for 3–4 minutes until golden and fragrant. Remove from heat.
06 - Fluff cooked quinoa with a fork. Stir in chopped parsley, dill, and mint if using. Adjust seasoning to taste.
07 - Transfer pilaf to a serving dish. Sprinkle generously with oat herb topping and serve warm.
# Expert Advice:
01 -
- The contrast between fluffy quinoa and crunchy oat topping creates a texture adventure that store-bought grain dishes simply cant match.
- Its adaptable to whatever vegetables are languishing in your crisper drawer, turning potential food waste into something genuinely crave-worthy.
02 -
- The quinoa is perfectly cooked when you see tiny spiral-like threads separating from each grain, which I discovered after years of mushy quinoa disasters.
- Toasting the oats separately rather than baking them atop the pilaf prevents them from becoming soggy while still allowing their flavors to marry beautifully with the dish.
03 -
- Toast the dry quinoa in the pan for 2-3 minutes before adding any liquid for a significantly nuttier flavor profile that elevates the entire dish.
- Reserve a pinch of each fresh herb to sprinkle over the finished dish just before serving, creating bright pops of color and freshness that make the presentation restaurant-worthy.