Quinoa Rustico Pilaf (Printable Version)
Fluffy quinoa mixed with roasted vegetables and aromatic herbs offers a flavorful nourishing dish.
# Ingredient List:
→ Grains
01 - 1 cup quinoa, rinsed
02 - 2 cups vegetable broth or water
→ Vegetables
03 - 1 medium red bell pepper, diced
04 - 1 small zucchini, diced
05 - 1 small red onion, diced
06 - 1 cup cherry tomatoes, halved
07 - 2 cloves garlic, minced
→ Herbs & Seasonings
08 - 2 tablespoons olive oil
09 - 1 teaspoon dried oregano
10 - 1/2 teaspoon smoked paprika
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper
13 - 1/4 cup fresh parsley, chopped
14 - 2 tablespoons fresh basil, chopped (optional)
→ Garnish
15 - 1/4 cup crumbled feta cheese (optional)
16 - Lemon wedges
# How to Make It:
01 - Preheat the oven to 400°F.
02 - Toss red bell pepper, zucchini, red onion, and cherry tomatoes with 1 tablespoon olive oil, oregano, smoked paprika, salt, and black pepper on a baking sheet. Roast for 18 to 20 minutes until tender and lightly caramelized.
03 - Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Sauté minced garlic for 30 seconds.
04 - Add rinsed quinoa to the saucepan and toast, stirring, for 1 minute.
05 - Pour in vegetable broth, bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes until liquid is absorbed and quinoa is tender.
06 - Remove saucepan from heat, keep covered, and let quinoa rest for 5 minutes. Fluff with a fork.
07 - In a large bowl, mix the cooked quinoa, roasted vegetables, chopped parsley, and basil if using. Toss gently to combine.
08 - Serve warm or at room temperature garnished with feta cheese and lemon wedges as desired.
# Expert Advice:
01 -
- This pilaf feels like a warm hug in every bite, perfect for sharing with close friends who appreciate simple, vibrant meals
- The way roasted vegetables mingle with fluffy quinoa makes it an unforgettable side or even a light main that you’ll want again and again
02 -
- Rinsing quinoa thoroughly is key to avoiding any bitterness that might take away from this dish’s fresh flavors
- Roasting the vegetables rather than steaming or boiling unlocks a depth of flavor that transforms the entire pilaf
03 -
- Make sure to fluff the quinoa gently after cooking to keep it light and airy rather than mushy
- The secret that makes all the difference is roasting the veggies long enough to caramelize edges but not so long that they dry out