Savory Quinoa Pilaf

$- 1 cup quinoa, rinsed - 2 cups vegetable broth - 1 medium onion, finely chopped - 2 cloves garlic, minced - 1 carrot, diced - 1 bell pepper, diced (any color) - 1 zucchini, diced - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1/2 teaspoon turmeric - 1/4 teaspoon black pepper - 1/2 cup peas (fresh or frozen) - 2 tablespoons olive oil - 1/4 cup chopped fresh parsley or cilantro - Salt to taste - Optional: Lemon wedges for serving These ingredients make the pilaf both tasty and healthy. Quinoa is a great grain. It is packed with protein and fiber. The veggies add color and nutrients. The spices bring warmth and depth. You can find the full recipe on my website. Fresh herbs add a bright finish to the dish. Lemon wedges give a nice touch. They add a zing that pairs well with the flavors. This dish is easy to make. It is perfect for weeknight meals or special occasions. - Heat the olive oil in a large skillet over medium heat. - Sauté the onion until it is soft and light in color. - Add the minced garlic and cook until it smells great. - Add the diced carrot, bell pepper, and zucchini to the skillet. Cook until the vegetables are soft, about 5-7 minutes. - Incorporate ground cumin, smoked paprika, turmeric, and black pepper. Mix well and let it cook for about 2 minutes. - Mix in the rinsed quinoa and stir it with the veggies and spices. Pour in the vegetable broth and add salt to taste. Bring this to a boil. Then, lower the heat and cover to simmer for about 15 minutes. - When the quinoa is done, use a fork to fluff it. - Add in the peas and chopped parsley or cilantro. Let it sit, covered, for 5 more minutes to warm the peas. - Taste and adjust seasoning if needed. Serve the pilaf warm with optional lemon wedges on the side. For the complete recipe, check out the Full Recipe section. - Rinse quinoa for optimal fluffiness. This step removes bitter saponins. - Control salt levels with low-sodium broth. This keeps your dish healthy and tasty. - Try adding nuts or dried fruits for texture. Almonds or raisins work well. - Experiment with different herbs such as thyme or dill. Fresh herbs boost flavor. - Garnish with fresh herbs and serve with lemon wedges. This adds color and freshness. - Use a colorful bowl to enhance visual appeal. A bright bowl makes the dish pop. These small tips can make a big difference in taste and look. For the full recipe and steps, check the Full Recipe. {{image_2}} You can make your savory quinoa pilaf even better by adding protein. Chickpeas or beans work well. They not only boost protein but also add great texture. If you want a non-vegetarian option, grilled chicken or shrimp is perfect. These choices make your dish heartier and more filling. For a vegan dish, use vegetable broth instead of chicken broth. This keeps your pilaf plant-based while still being tasty. If you want more protein, substitute tofu for some of the vegetables. Tofu absorbs flavors well and adds a nice bite. One of my favorite things about this recipe is how flexible it is. You can swap in seasonal vegetables based on what you have. In the spring, try adding asparagus or peas. In the fall, butternut squash is a great choice. Adding greens like spinach or kale gives a nutritional boost and makes your dish vibrant. After enjoying your savory quinoa pilaf, store leftovers in an airtight container. Place it in the fridge. It stays fresh for about 3-5 days. This keeps it tasty and safe to eat. If you want to save some for later, freeze the pilaf in portions. Use freezer bags or containers for easy storage. When you're ready to eat, thaw it in the refrigerator. This method helps maintain its flavor and texture. To reheat, you can use the stovetop. Add a splash of broth to keep it moist. Heat it gently until warm. You can also use a microwave. Just heat until warmed through, stirring occasionally for even heat. Quinoa cooks quickly. It usually takes about 15 minutes. You can rinse it first to remove the bitter coating. This helps the quinoa taste better. Once the water boils, reduce the heat and cover it. Let it simmer gently until it is fluffy and holds its shape. Yes, you can make savory quinoa pilaf ahead of time. Cook it fully and let it cool. Then, store it in an airtight container in the fridge. It stays good for about 3 to 5 days. Before serving, simply reheat it on the stove or in the microwave. You can add a splash of broth to keep it moist. Savory quinoa pilaf pairs well with many dishes. Here are some great options: - Grilled chicken or fish - Roasted vegetables - A fresh salad - Stuffed peppers - A yogurt sauce or tzatziki These sides add more flavor and make a complete meal. You can easily change the flavors in quinoa pilaf. Some popular options include: - Adding nuts like almonds or walnuts for crunch - Mixing in dried fruits like raisins or cranberries for sweetness - Using different veggies like spinach or mushrooms - Trying spices like curry powder for a new twist Feel free to get creative with your favorite ingredients! Yes, you can use different types of broth. Vegetable broth is common, but chicken broth adds a richer flavor. You can also use low-sodium options to control the salt level. For a unique twist, try using coconut milk or mushroom broth. Each option will give your pilaf a special taste. For the full recipe, check out the entire guide to making savory quinoa pilaf. This blog post shared how to make a tasty savory quinoa pilaf. We covered the main ingredients, cooking steps, and different variations you can try. You now have tips for storing leftovers and reheating too. Remember, cooking is fun and you can change the recipe to fit your tastes. Enjoy making this dish and feel free to share your results. Explore new flavors and enjoy each bite!$

Elevate your mealtime with this delicious Savory Quinoa Pilaf recipe! Packed with colorful veggies and aromatic spices, it's a nutritious option that's easy to make. In just 30 minutes, you can create a vibrant dish perfect for any occasion. Whether you're looking for a side or a main course, this pilaf has you covered. Ready to tantalize your taste buds? Click through to explore the full recipe and savor every bite!

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Ingredients

1 cup quinoa, rinsed

2 cups vegetable broth

1 medium onion, finely chopped

2 cloves garlic, minced

1 carrot, diced

1 bell pepper, diced (any color)

1 zucchini, diced

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon turmeric

1/4 teaspoon black pepper

1/2 cup peas (fresh or frozen)

2 tablespoons olive oil

1/4 cup chopped fresh parsley or cilantro

Salt to taste

Optional: Lemon wedges for serving

Instructions

Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for about 5 minutes, or until softened and translucent.

Stir in the minced garlic and cook for an additional minute, until fragrant.

Add the diced carrot, bell pepper, and zucchini to the skillet. Cook for about 5-7 minutes, stirring occasionally, until the vegetables are tender.

Sprinkle in the ground cumin, smoked paprika, turmeric, and black pepper. Mix well to coat the vegetables and cook for another 2 minutes to allow the spices to bloom.

Add the rinsed quinoa to the skillet and stir to combine with the vegetables and spices.

Pour in the vegetable broth, adding salt to taste. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 15 minutes, or until the quinoa is cooked and has absorbed the liquid.

When the quinoa is ready, fluff it with a fork and gently fold in the peas and chopped parsley or cilantro. Allow to sit, covered, for an additional 5 minutes to warm the peas.

Taste and adjust seasoning if necessary before serving.

Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4

- Presentation Tips: Serve the pilaf in a large bowl garnished with additional fresh herbs on top, and place lemon wedges on the side for a zesty finish.