Quinoa Rustico Pilaf Hearth (Printable Version)

Oven-baked quinoa pilaf with roasted vegetables, herbs, and nuts for a nourishing Mediterranean-style dish.

# Ingredient List:

→ Grains

01 - 1 1/2 cups quinoa, rinsed

→ Vegetables

02 - 1 medium red onion, diced
03 - 2 medium carrots, diced
04 - 1 red bell pepper, diced
05 - 1 zucchini, diced
06 - 3 cloves garlic, minced

→ Liquids

07 - 3 cups vegetable broth (gluten-free if needed)
08 - 2 tablespoons olive oil

→ Herbs & Seasonings

09 - 1 teaspoon dried thyme
10 - 1 teaspoon dried oregano
11 - 1/2 teaspoon smoked paprika
12 - Salt and freshly ground black pepper, to taste

→ Garnish

13 - 1/4 cup fresh parsley, chopped
14 - 1/4 cup toasted slivered almonds (optional)
15 - 1/4 cup crumbled feta cheese (optional, omit for vegan version)

# How to Make It:

01 - Heat the oven to 375°F.
02 - In a large ovenproof skillet or baking dish, mix the rinsed quinoa, diced onion, carrots, red bell pepper, zucchini, and minced garlic.
03 - Drizzle olive oil over the mixture and sprinkle with thyme, oregano, smoked paprika, salt, and black pepper. Toss thoroughly to coat.
04 - Pour the vegetable broth evenly over the mixture and stir gently to combine.
05 - Cover tightly with aluminum foil or a lid and bake for 30 minutes.
06 - Remove the cover, stir gently, then bake uncovered for an additional 10 minutes until the liquid is absorbed and quinoa is tender.
07 - Remove from the oven and let rest for 5 minutes. Fluff the pilaf with a fork.
08 - Top with chopped parsley, toasted almonds, and crumbled feta cheese if desired. Serve warm.

# Expert Advice:

01 -
  • Everything cooks together in one dish, so you can walk away and do something else while the oven does the work.
  • The vegetables turn sweet and caramelized at the edges, giving you little pockets of flavor in every bite.
  • It tastes even better the next day, which means lunch is already handled.
02 -
  • Do not skip rinsing the quinoa or you'll taste a bitter, soapy coating that ruins the whole thing.
  • Cover the dish tightly or the liquid will evaporate too fast and leave the quinoa crunchy in the center.
  • Let it rest after baking so the last bit of moisture can absorb and the grains finish cooking in their own heat.
03 -
  • Toast the almonds in a dry skillet until they smell nutty and turn golden, it only takes a few minutes but makes a huge difference.
  • If you want a little char on top, broil it for the last two minutes uncovered, but watch it closely so it doesn't burn.
  • Use a shallow baking dish instead of a deep one so more of the vegetables get contact with the heat and caramelize.

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