Easy Quinoa Pilaf with Seasonal Vegetable Variations

Here’s a go-to, easy quinoa pilaf recipe that you can vary according to season, or which vegetables happen to be in your refrigerator. Use the variations following as a guideline; take off from there with your own tasty combinations.

Add any one of these vegetable combinations in step 3 of the recipe, after the onion and garlic sauté. Feel free to come up with your own variations, as well.

Mushrooms, tomato, and baby spinach or baby arugula: For an earthy pilaf, add 4 to 6 ounces of sliced brown mushrooms, a diced tomato or two; cook until softened, then add 4 to 5 ounces of baby spinach or arugula and cook until just barely wilted.

Corn, yellow squash, and scallion: For a summery pilaf, add the kernels from 2 lightly cooked ears of corn and a medium yellow squash, cut into half-moons. Two or three sliced scallions add a nice flavor. Optional, though quite tasty — top this pilaf with chopped cilantro.

Kale or collard greens and butternut squash or sweet potato: For a fall flavor, add chopped kale or ribbons of collard greens (use several leaves of either, stemmed) plus firm-cooked diced butternut or sweet potato.

Cauliflower and broccoli: Add about 2 heaping cups each finely chopped broccoli and cauliflower florets. Once the pilaf is completely done, sprinkle some toasted slivered almonds over the top, if you’d like. This one is great in winter, but honestly, can be enjoyed year-round.

ARE YOU NEW TO QUINOA?

Quinoa seems like an established staple in the plant-based world, but here, for those who have yet to discover it, are a few basics. See this site’s full Guide to Quinoa and more Easy Quinoa Recipes.

• Quinoa (pronounced KEEN-wa) is an ancient food indigenous to the South American Andes. It was introduced to the American natural foods market in the 1980s. 
• Quinoa is considered a superfood for its vitamin and mineral profile. Botanically, it’s more of a seed than a grain.
• You can use it as a bed of grain for vegetable or bean dishes as a change of pace from rice; to stuff winter vegetables, especially hard squashes; to make pilafs; and for delicious tabbouli-style salads like this one.
• The most common variety of quinoa grain is a kind of yellowish-tan, but red and black varieties are now available as well. They cook up the same way and taste pretty much the same as well; their appeal is mainly visual. Sometimes you can purchase a mix of all three colors.
• Quinoa cooks quickly and easily — use a ratio of liquid to grain of 2 to 1 (like 2 cups water or broth to 1 cup quinoa).

Recipe is from Plant Power by Nava Atlas. Photos by Hannah Kaminsky, BittersweetBlog.com.

Explore more …

• Quinoa and Asparagus with Baby Bok Choy
• Quick and Colorful Vegan Quinoa Paella
• Red Quinoa Pilaf with Kale and Corn
• Quinoa and Cauliflower Pilaf with Nuts & Dried Fruit

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Yield: 4 to 6

Easy Quinoa Pilaf with Seasonal Vegetable Variations

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Here’s a go-to, easy quinoa pilaf recipe that you can vary according to season, mood, or which vegetables happen to be in your refrigerator. 

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Ingredients

• 1 1/2 cups uncooked quinoa, rinsed in a fine sieve
• 3 cups vegetable broth or 3 cups water with 1 large vegetable bouillon cube
• 1 tablespoon extra virgin olive oil
• 1 medium yellow or red onion, chopped
• 3 to 4 cloves garlic, minced
• Vegetable variations (see Notes, or above recipe box)
• 1/2 teaspoon dried oregano, or more, to taste
• 1/2 teaspoon ground cumin, or more, to taste
• 1/4 to 1/2 cup chopped fresh parsley or cilantro, to taste
• Salt and freshly ground pepper to taste

Instructions

1. Combine the quinoa and broth in a medium saucepan and bring to a simmer. Bring to a rapid simmer, then turn the heat down, cover, and simmer gently until the water is absorbed, about 15 minutes.
2. Heat the oil or broth in a skillet or stir-fry pan. Add the onion and garlic and sauté over medium heat until they turn golden. 
3. Add the vegetable medley of your choice, as described below, and continue to cook until the vegetables are tender-crisp to your liking.
4. Stir in the cooked quinoa, followed by the oregano, and cumin. Cook over low heat, stirring frequently, for 3 to 5 minutes longer.  Stir in the parsley, season with salt and pepper, then serve at once.

Notes

Vegetable variations

Add any one of these vegetable combinations in step 3, after the onion and garlic sauté. Feel free to come up with your own variations, as well.

• Mushrooms, tomato, and baby spinach or baby arugula: For an earthy pilaf, Add 4 to 6 ounces of sliced brown mushrooms, a diced tomato or two; cook until softened, then add 4 to 5 ounces of baby spinach and cook until just barely wilted.

• Corn, yellow squash, and scallion: For a summery pilaf, add the kernels from 2 lightly cooked ears of corn and a medium yellow squash, cut into half-moons. Two or three sliced scallions add a nice flavor. Optional, though quite tasty — top this pilaf with chopped cilantro.
• Kale or collard greens and butternut squash or sweet potato: Add chopped kale or ribbons of collard greens (use several leaves, stemmed), as well as firm-cooked diced butternut or sweet potato.
• Cauliflower and broccoli: Add about 2 heaping cups each finely chopped broccoli and cauliflower florets. Once the pilaf is completely done, sprinkle some toasted slivered almonds over the top, if you’d like.

See more vegan main dishes and gluten-free options.