Quinoa pilaf is a simple yet satisfying side or light main dish that you can make with many add ons. It’s a nutty quinoa cooked in flavorful broth with sautéed aromatics. When cooked, we add in toasted nuts, cranberries and lots of herbs. All the variations, step by step, and video below 🙂
Say hello to the perfect side dish. A delicious quinoa pilaf that’s really tasty and nutrient dense. While there’s an article here on How To Cook Quinoa, which is the basic boiling method. When making pilaf, we cook it differently.
It’s the pilaf method is basically toast, simmer, and steam, so you get distinct, fluffy grains rather than mush.
This is a tasty and filling recipe that you’ll find yourself making with different add ons for every season! In the Fall, we love adding cranberries and squash.
For summer we love adding fresh tomatoes, feta and fruit. In winter we add citrus, apples and blue cheese. In the spring we add asparagus. So many ways to enjoy it!
What is Quinoa Pilaf?
Pilaf is a cooking method where grains are first toasted, then simmered in seasoned liquid and finished with a rest to steam. Quinoa pilaf applies that method to quinoa instead of rice so the grains fluff separately.
At the end you add in your favorite garnishes and toss them all together . The result is a layered savory dish that’s more texturally interesting and flavorful than basic boiled quinoa.
Why you’ll love This Quinoa Pilaf
- Tasty side dish that you can make into a wholesome main dish that’s high in fiber.
- Fluffy, distinct grains, no mush! The pilaf method keeps quinoa light and fluffy.
- Flavor flavor flavor! Toasting and simmering the quinoa in stock adds depth.
- Super versatile: swap in seasonal veggies, nuts, dried fruit, or proteins for endless variations.
- Make ahead & meal-prep friendly. This recipe can be made in advance, and holds really well. Plus it reheats easily.
Ingredients you’ll need
- Quinoa. Well rinsed white quinoa, red, or tri-color quinoa.
- Aromatics: onion or shallot, garlic to build flavor.
- Broth. Warm vegetable broth or chicken broth. This gives depth over water.
- Olive oil or butter for sautéing .
- Toasted nuts. Almonds, pine nuts or pistachios for texture.
- Fresh herbs: parsley, dill, thyme, cilantro, mint or basil to add brightness to the dish.
- Dried fruit: raisins, cranberries, or apricots for sweet savory balance. We used cranberries.
- Seasoning. Salt & black pepper.
How to make Quinoa Pilaf — fail-safe method
- Rinse the quinoa. Place quinoa in a fine-mesh sieve and rinse under cold running water for 30–60 seconds to remove the bitter coating. Drain well. Rinsing removes saponins and bitterness.
- Toast aromatics. Heat the butter in a sauce pan over medium heat. Sauté onion or shallot until translucent (3–4 min).
- Add garlic for 30 seconds. Add the drained quinoa and toast, stirring, 2–3 minutes until fragrant and a little nutty . This step deepens flavor.
- Add warm broth & simmer. Pour in the broth, season and bring to a boil over medium high heat.. Then reduce the heat to simmer.
- Cover, reduce heat to low, and cook 12–15 minutes until liquid is absorbed and quinoa looks translucent with a little visible ring (germ). Avoid lifting the lid while simmering.
- Rest & fluff. Remove from heat and let sit, covered for 10 minutes.
- Uncover and fluff gently with a fork to separate the grains. This steam rest is the difference between fluffy pilaf and gummy quinoa.
- Finish & season. Fold in toasted nuts, cranberries and plenty of fresh herbs. Fluff one more time.
Quinoa Pilaf Recipe Tips
- Always rinse the quinoa. This step prevents bitterness and improves flavor.
- Toast for flavor. Toast quinoa and aromatics in butter or olive oil to deepen the aroma and complexity.
- Use warm broth. Adding warm liquid keeps the pot temperature steady and prevents thermal shock, producing even cooking.
- Don’t peek while it simmers. Lifting the lid releases steam and lengthens cook time.
- Rest covered. The 10-minute steam rest is essential to fully hydrate and separate the grains.
- Adjust texture with extra broth if needed. If the quinoa seems slightly undercooked after resting, add a couple of tablespoons warm broth, cover and sit 2–3 more minutes.
- Toast nuts separately. Add them at the end to preserve crunch.
Flavor variations
- Mediterranean: sun-dried tomatoes, kalamata olives, feta cheese, parsley and lemon.
- Autumn harvest: roasted butternut squash, carrots (leftover of these Honey Glazed Carrots are the best)! Toasted pecans, dried cranberries, sage, maple syrup.
- Middle Eastern: sautéed vermicelli browned in butter, turmeric, toasted almonds, parsley.
- Herbed spring: peas, asparagus tips, mint, lemon zest, and grated Parmesan.
- Protein bowl: top with roasted chicken, salmon, or spiced chickpeas to turn this into a main dish.
Make-ahead, storage & reheating
- Make-ahead: Cook the pilaf without add ons and store it up to 3 -4 days. The pilaf keeps well in an airtight container in the fridge for 3–4 days. Add the extra add ons before serving.
- Reheat: Warm the pilaf gently on the stovetop with a splash of broth or in the microwave, stir to fluff. Add the herbs, nuts and fruits at the end just before serving.
What is the liquid ratio for quinoa pilaf?
We tested a few ratios and found the best to be 1 cup quinoa : 1.5 cups warm broth as a reliable ratio for pilaf. Toast, simmer 12–15 minutes covered, then rest 10 minutes before fluffing.
Do you rinse quinoa for pilaf?
Yes. Rinsing under cold water removes the bitter saponin coating and improves flavor and texture.
Should I toast quinoa before cooking?
Truthfully pilaf or not, toasting the quinoa in oil or butter with aromatics for 2–3 minutes deepens flavor and yields a more flavorful dish. This small step that boosts the dish significantly.
Can I use water instead of broth?
You can, but broth adds savory depth. If using water, increase seasoning and consider adding a squeeze of lemon or a splash of soy sauce for more flavor.
How do I keep quinoa from being mushy?
Use the correct liquid ratio, don’t over-stir while it’s simmering, avoid lifting the lid, and allow the 10-minute steam rest covered.
Can quinoa pilaf be frozen?
Yes — cooked quinoa freezes well. Cool completely (without add ons) and freeze in portions. Thaw in the fridge before reheating. Add a splash of broth when reheating to restore moisture.
What pairs with quinoa pilaf?
- Proteins. Air Fryer Chicken Breast, Lamb Loin Chops, Maple Glazed Salmon, Air Fryer Meatballs.
- Veggies. Honey Glazed Carrots, Sautéed Green Beans, Air Fryer Asparagus, Broccoli Rabe
- Salads. Broccoli Salad, Mexican Street Corn Salad, Salmon Salad, Sweet Potato Salad
- Bowls. Grilled Salmon bowl, Fajita Bowl, Poke Bowl, Sushi Bowl
Ingredients
- 1 Tablespoon unsalted butter
- 2 tablespoons minced shallots / onions
- 2 garlic cloves minced
- 1 cup rinsed quinoa multi coloured or any type
- 1 1/2 cup warm broth veggie, chicken or any type
- 2 tablespoons fresh dill minced (or any type of herb)
- 1/3 cup dried cranberries or raisins, or skip
- 1/3 cup toasted almonds or any nuts of choice
- 1 tablespoon olive oil
- Optional: chilli flakes zest of 1/2 a lemon
Instructions
-
Rinse the quinoa. Place quinoa in a fine-mesh sieve and rinse under cold running water for 30–60 seconds to remove the bitter coating. Drain well. Rinsing removes saponins and bitterness.
-
Toast aromatics. Heat the butter in a sauce pan over medium heat. Sauté onion or shallot until translucent (3–4 min).
-
Add garlic for 30 seconds. Add the drained quinoa and toast, stirring, 2–3 minutes until fragrant and a little nutty . This step deepens flavor.
-
Add warm broth & simmer. Pour in the broth, season and bring to a boil over medium high heat.. Then reduce the heat to simmer.
-
Cover, reduce heat to low, and cook 12–15 minutes until liquid is absorbed and quinoa looks translucent with a little visible ring (germ). Avoid lifting the lid while simmering.
-
Rest & fluff. Remove from heat and let sit, covered for 10 minutes.
-
Uncover and fluff gently with a fork to separate the grains. This steam rest is the difference between fluffy pilaf and gummy quinoa.
-
Finish & season. Fold in toasted nuts, cranberries and plenty of fresh herbs. Fluff one more time.
Recipe Video
Recipe Notes
Quinoa Pilaf Recipe Tips
- Always rinse the quinoa. This step prevents bitterness and improves flavor.
- Toast for flavor. Toast quinoa and aromatics in butter or olive oil to deepen the aroma and complexity.
- Use warm broth. Adding warm liquid keeps the pot temperature steady and prevents thermal shock, producing even cooking.
- Don’t peek while it simmers. Lifting the lid releases steam and lengthens cook time.
- Rest covered. The 10-minute steam rest is essential to fully hydrate and separate the grains.
- Adjust texture with extra broth if needed. If the quinoa seems slightly undercooked after resting, add a couple of tablespoons warm broth, cover and sit 2–3 more minutes.
- Toast nuts separately. Add them at the end to preserve crunch.
Flavor variations
- Mediterranean: sun-dried tomatoes, kalamata olives, feta cheese, parsley and lemon.
- Autumn harvest: roasted butternut squash, carrots (leftover of these Honey Glazed Carrots are the best)! Toasted pecans, dried cranberries, sage, maple syrup.
- Middle Eastern: sautéed vermicelli browned in butter, turmeric, toasted almonds, parsley.
- Herbed spring: peas, asparagus tips, mint, lemon zest, and grated Parmesan.
- Protein bowl: top with roasted chicken, salmon, or spiced chickpeas to turn this into a main dish.
Make-ahead, storage & reheating
- Make-ahead: Cook the pilaf without add ons and store it up to 3 -4 days. The pilaf keeps well in an airtight container in the fridge for 3–4 days. Add the extra add ons before serving.
- Reheat: Warm the pilaf gently on the stovetop with a splash of broth or in the microwave, stir to fluff. Add the herbs, nuts and fruits at the end just before serving.
What is the liquid ratio for quinoa pilaf?
We tested a few ratios and found the best to be 1 cup quinoa : 1.5 cups warm broth as a reliable ratio for pilaf. Toast, simmer 12–15 minutes covered, then rest 10 minutes before fluffing.
Do you rinse quinoa for pilaf?
Yes. Rinsing under cold water removes the bitter saponin coating and improves flavor and texture.
Should I toast quinoa before cooking?
Truthfully pilaf or not, toasting the quinoa in oil or butter with aromatics for 2–3 minutes deepens flavor and yields a more flavorful dish. This small step that boosts the dish significantly.
Can I use water instead of broth?
You can, but broth adds savory depth. If using water, increase seasoning and consider adding a squeeze of lemon or a splash of soy sauce for more flavor.
How do I keep quinoa from being mushy?
Use the correct liquid ratio, don’t over-stir while it’s simmering, avoid lifting the lid, and allow the 10-minute steam rest covered.
Can quinoa pilaf be frozen?
Yes — cooked quinoa freezes well. Cool completely (without add ons) and freeze in portions. Thaw in the fridge before reheating. Add a splash of broth when reheating to restore moisture.
What pairs with quinoa pilaf?
- Proteins. Air Fryer Chicken Breast, Lamb Loin Chops, Maple Glazed Salmon, Air Fryer Meatballs.
- Veggies. Honey Glazed Carrots, Sautéed Green Beans, Air Fryer Asparagus, Broccoli Rabe
- Salads. Broccoli Salad, Mexican Street Corn Salad, Salmon Salad, Sweet Potato Salad
- Bowls. Grilled Salmon bowl, Fajita Bowl, Poke Bowl, Sushi Bowl
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