Quinoa Pilaf Recipe

Quinoa Pilaf Recipe

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Makes 8 servings

Quinoa can add variety to your diet and contains more protein than other grains.

  • 1 yellow or red onion, chopped
  • 1/2 cup chopped celery
  • 1/2 cup chopped carrot
  • 1 tablespoon minced garlic
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 2 cups quinoa, washed and dried
  • 3 cups boiling water or vegetable broth (add 1 teaspoon salt if using water or unsalted broth)
  • 1/4 cup minced fresh cilantro or parsley (optional)

Sauté onion, celery, carrot, and garlic until they start to caramelize or turn brown.

Add cumin, oregano, and quinoa.

Stir constantly and cook for about 3 more minutes to allow spices and quinoa to toast. Add boiling salted water or vegetable broth. Cover and cook about 20 minutes or until all the liquid has completely absorbed and the quinoa has “bloomed.” Do not stir during cooking and make sure the lid is tight to prevent moisture from escaping. Remove from heat and allow quinoa to sit for 5 to 10 minutes. Add cilantro or parsley, if using. Fluff with a fork and serve.  

Allow leftovers to cool and refrigerate for up to 3 days.

Tip: For a variation, omit cumin and oregano and add 1 teaspoon dried thyme, rosemary, and/or sage.

Per serving (1/8 of recipe):

  • 172 Calories
  • 2.6 g Fat
  • 0.3 g Saturated Fat
  • 13.8% Calories from Fat
  • 0 mg Cholesterol
  • 6 g Protein
  • 32 g Carbohydrate
  • 3.6 g Sugar
  • 3.1 g Fiber
  • 318 mg Sodium
  • 45 mg Calcium
  • 4.4 mg Iron
  • 1.7 mg Vitamin C
  • 647 mcg Beta-Carotene
  • 0.8 mg Vitamin E

Source: The Survivor’s Handbook: Eating Right for Cancer Survival by Neal D. Barnard, M.D. and Jennifer Reilly, R.D.