Quinoa, the protein-packed superfood, has taken its rightful place as a staple in many cuisines around the world. One of the most versatile and delicious ways to enjoy quinoa is in the form of a flavorful pilaf. Whether you’re looking for a side dish to accompany your favorite proteins or a hearty main course to please the whole family, quinoa pilafs are an excellent choice.
In this article, we’ll be exploring 20 mouth-watering quinoa pilaf recipes that cater to every taste and occasion. From classic Mediterranean flavors to spicy Mexican twists, these recipes will inspire you to get creative in the kitchen and experiment with new ingredients and flavor combinations. Whether you’re a busy home cook or a culinary enthusiast, there’s something on this list for everyone. So let’s dive in and explore the wonderful world of quinoa pilafs!
Lemon Herb Quinoa Pilaf
A bright and flavorful side dish that pairs perfectly with grilled meats or as a vegetarian main course. This Lemon Herb Quinoa Pilaf is a refreshing twist on traditional quinoa pilafs.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1/4 cup fresh parsley, chopped
– 2 tablespoons freshly squeezed lemon juice
– Salt and pepper to taste
– 1 tablespoon chopped fresh dill (optional)
Instructions:
1. Rinse quinoa and cook according to package instructions with 2 cups of water.
2. In a large skillet, heat olive oil over medium-high heat. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Stir in parsley, lemon juice, salt, and pepper.
4. Once quinoa is cooked, fluff with a fork and stir into the skillet mixture.
5. Serve hot, garnished with chopped fresh dill if desired.
Cooking Time: 25-30 minutes
Mediterranean Quinoa Pilaf with Feta and Olives
This hearty quinoa pilaf is infused with the bright, sun-kissed flavors of the Mediterranean. With its nutty quinoa base, tangy feta cheese, and briny olives, this dish is perfect for a quick weeknight meal or a satisfying lunch.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1/4 cup extra-virgin olive oil
– 1 small onion, finely chopped
– 1/2 cup pitted green olives, sliced
– 1/2 cup crumbled feta cheese
– 1 tablespoon lemon juice
– Salt and pepper to taste
– Fresh parsley or cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium saucepan, bring quinoa and water or broth to a boil. Reduce heat, cover, and simmer for about 15-20 minutes or until quinoa is tender and fluffy.
3. In a large skillet, heat olive oil over medium-high. Add chopped onion and cook until translucent, about 5 minutes.
4. Stir in sliced olives and crumbled feta cheese. Cook for an additional 2-3 minutes.
5. Fluff cooked quinoa with a fork and stir in lemon juice, salt, and pepper.
6. Combine cooked quinoa mixture with olive and feta mixture. Serve warm, garnished with fresh parsley or cilantro leaves if desired.
Cooking Time: 30-40 minutes
Spicy Mexican Quinoa Pilaf
Add a kick of heat to your meal with this flavorful quinoa pilaf, inspired by the bold flavors of Mexico. This spicy and savory dish is perfect for a quick weeknight dinner or a weekend lunch.
Ingredients:
– 1 cup quinoa
– 2 cups water
– 1 tablespoon olive oil
– 1 small onion, diced
– 1 clove garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper (or more to taste)
– Salt and pepper, to taste
– Chopped fresh cilantro, for garnish (optional)
Instructions:
1. Rinse quinoa and cook according to package instructions using 2 cups of water. Drain excess water.
2. In a large skillet, heat olive oil over medium-high heat. Add onion and garlic; cook until softened, about 3 minutes.
3. Add cumin, smoked paprika, and cayenne pepper. Cook for an additional minute.
4. Fluff cooked quinoa with a fork and add to the skillet. Stir to combine and season with salt and pepper to taste.
5. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 20-25 minutes
Garlic Butter Mushroom Quinoa Pilaf
This recipe combines the earthy flavors of quinoa, mushrooms, and garlic with a hint of buttery goodness. Perfect for accompanying your favorite protein or as a standalone side dish.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 2 tablespoons unsalted butter
– 1 medium onion, finely chopped
– 8 oz mushrooms (button or cremini), sliced
– 3 cloves garlic, minced
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large saucepan, bring quinoa and water/broth to a boil. Reduce heat, cover, and simmer for 15-20 minutes or until quinoa is tender.
3. In a separate skillet, melt butter over medium-high heat. Add onion and cook until translucent, about 5 minutes.
4. Add mushrooms and garlic; cook until mushrooms release their liquid and start to brown, about 8 minutes.
5. Fluff cooked quinoa with a fork. Stir in mushroom mixture and season with salt and pepper to taste.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 35-40 minutes
Curried Quinoa Pilaf with Raisins and Almonds
This flavorful pilaf combines the nutty taste of quinoa with the warmth of curry spices, sweet raisins, and crunchy almonds. Perfect as a side dish or light lunch.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– Salt and pepper to taste
– 1/4 cup raisins
– 1/4 cup sliced almonds
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Rinse quinoa and cook according to package instructions using water or broth. Set aside.
2. Heat oil in a large skillet over medium heat. Add chopped onion and cook until softened, about 3-4 minutes.
3. Stir in cumin and curry powder; cook for 1 minute.
4. Add cooked quinoa to the skillet and stir to combine with the spice mixture.
5. Fold in raisins and almonds.
6. Season with salt and pepper to taste.
7. Garnish with fresh cilantro leaves, if desired.
Cooking Time: 20-25 minutes
Roasted Vegetable Quinoa Pilaf
Roasted Vegetable Quinoa Pilaf: A flavorful and nutritious one-pot dish that combines tender quinoa with a variety of roasted vegetables and aromatic spices.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 2 tablespoons olive oil
– 1 large red bell pepper, seeded and chopped
– 1 large yellow bell pepper, seeded and chopped
– 1 medium zucchini, chopped
– 1 medium red onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss bell peppers, zucchini, onion, and garlic with olive oil, cumin, salt, and pepper until vegetables are evenly coated.
3. Spread the vegetable mixture on a baking sheet and roast for 25-30 minutes or until tender.
4. Cook quinoa according to package instructions using water or broth.
5. In a large skillet, combine roasted vegetables and cooked quinoa. Stir-fry over medium heat for 2-3 minutes.
6. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 45-50 minutes
Coconut Lime Quinoa Pilaf
This flavorful pilaf combines the nutty taste of quinoa with the bright, citrusy notes of lime and the richness of coconut. Perfect as a side dish or light lunch, it’s sure to become a new favorite.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1/4 cup unsweetened shredded coconut
– 1 tablespoon freshly squeezed lime juice
– 1 teaspoon olive oil
– Salt to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Rinse quinoa and cook according to package instructions using water or broth.
2. In a small pan, toast unsweetened shredded coconut over medium heat until lightly browned and fragrant.
3. In a large bowl, combine cooked quinoa, toasted coconut, lime juice, and olive oil. Season with salt to taste.
4. Garnish with fresh cilantro leaves, if desired.
Cooking Time: 20-25 minutes
Sun-Dried Tomato and Basil Quinoa Pilaf
A flavorful and nutritious quinoa dish packed with the sweet and savory flavors of sun-dried tomatoes, fresh basil, and a hint of garlic.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1/4 cup sun-dried tomatoes, chopped
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon fresh basil, chopped
– Salt to taste
Instructions:
1. Rinse quinoa in a fine mesh strainer and drain well.
2. In a medium saucepan, bring quinoa and water or broth to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes or until quinoa is tender and fluffy.
3. While quinoa cooks, heat olive oil in a small skillet over medium heat. Add garlic and cook for 1 minute or until fragrant.
4. Stir in sun-dried tomatoes and cook for an additional 2-3 minutes or until heated through.
5. Fluff cooked quinoa with a fork and stir in basil, garlic mixture, and salt to taste.
Cooking Time: 20-25 minutes
Pomegranate and Walnut Quinoa Pilaf
This flavorful quinoa pilaf combines the sweetness of pomegranate with the crunch of walnuts, perfect for a nutritious and satisfying side dish or light lunch.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1/4 cup pomegranate seeds
– 1/4 cup chopped walnuts
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 1 teaspoon ground cumin
– Salt and pepper to taste
Instructions:
1. Rinse quinoa in a fine-mesh strainer and drain well.
2. In a medium saucepan, bring quinoa and water or broth to a boil. Reduce heat, cover, and simmer for 15-20 minutes or until quinoa is tender and fluffy.
3. Heat olive oil in a large skillet over medium-high heat. Add chopped onion and cook until translucent, about 3-4 minutes.
4. Stir in cumin, pomegranate seeds, and walnuts. Cook for an additional 2-3 minutes or until the flavors meld together.
5. Fluff cooked quinoa with a fork and combine with the skillet mixture. Season with salt and pepper to taste.
Cooking Time: 25-30 minutes
Turmeric and Chickpea Quinoa Pilaf
This quinoa pilaf is a perfect blend of nutty quinoa, creamy chickpeas, and warm turmeric. It’s an easy and healthy side dish that pairs well with grilled meats, roasted vegetables, or as a vegetarian main course.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 can chickpeas (15 ounces), drained and rinsed
– 1 teaspoon ground turmeric
– Salt, to taste
– Fresh parsley or cilantro, chopped (optional)
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a medium saucepan, bring quinoa and water or broth to a boil. Reduce heat, cover, and simmer for 15-20 minutes or until quinoa is tender.
3. In a large skillet, sauté onion and garlic until softened. Add chickpeas, turmeric, and salt. Cook for 2-3 minutes.
4. Fluff cooked quinoa with a fork. Stir in chickpea mixture. Serve warm, garnished with chopped parsley or cilantro if desired.
Cooking Time: 30-35 minutes
Greek Quinoa Pilaf with Kalamata Olives
This hearty pilaf combines nutty quinoa with the rich flavors of Greece, including Kalamata olives and sun-dried tomatoes. Perfect as a main dish or side, this recipe is quick to prepare and packed with Mediterranean flair.
Ingredients:
– 1 cup quinoa
– 2 cups water
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1/4 cup Kalamata olives, pitted
– 1/4 cup sun-dried tomatoes, chopped
– 1 teaspoon dried oregano
– Salt and pepper to taste
Instructions:
1. Rinse quinoa in a fine-mesh strainer and cook according to package instructions.
2. Heat oil in a large skillet over medium-high heat. Add onion and garlic; cook until softened, about 3 minutes.
3. Stir in Kalamata olives, sun-dried tomatoes, and oregano. Cook for an additional minute.
4. Fluff cooked quinoa with a fork and stir into the skillet mixture.
5. Season with salt and pepper to taste.
Cooking Time: 20-25 minutes
Harissa-Spiced Quinoa Pilaf
This North African-inspired quinoa pilaf combines the warmth of harissa chili paste with the nuttiness of toasted almonds and a hint of cumin. Perfect as a side dish or added to bowls for a flavorful boost.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 1 clove garlic, minced
– 2 teaspoons harissa chili paste
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 1/4 cup toasted almonds, chopped (optional)
Instructions:
1. Heat olive oil in a medium saucepan over medium heat.
2. Add chopped onion and cook until translucent, about 3-4 minutes.
3. Add garlic and cook for an additional minute.
4. Stir in harissa paste, cumin, salt, and pepper. Cook for 1 minute.
5. Add quinoa and water/broth to the saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until quinoa is tender and fluffy.
6. Fluff with a fork and garnish with toasted almonds (if using).
Cooking Time: 20 minutes
Wild Mushroom and Thyme Quinoa Pilaf
Experience the earthy flavors of the forest with this simple yet satisfying quinoa pilaf, bursting with sautéed wild mushrooms and fragrant thyme.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cups mixed wild mushrooms (such as chanterelle, cremini, and shiitake), sliced
– 2 sprigs fresh thyme, chopped
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium saucepan, bring quinoa and water or broth to a boil. Reduce heat, cover, and simmer for 15-20 minutes or until quinoa is tender and fluffy.
3. While quinoa cooks, heat olive oil in a large skillet over medium-high heat. Add chopped onion and cook until translucent, about 5 minutes.
4. Add sliced mushrooms to the skillet and cook until they release their liquid and start to brown, about 10 minutes.
5. Stir in chopped thyme and season with salt and pepper to taste.
6. Combine cooked quinoa and mushroom mixture in a serving dish. Serve hot.
Cooking Time: 25-30 minutes
Caramelized Onion and Spinach Quinoa Pilaf
This hearty pilaf combines the sweetness of caramelized onions with the earthy flavor of spinach, all wrapped up in a nutty quinoa base.
Ingredients:
– 1 cup quinoa
– 2 cups water or vegetable broth
– 1 large onion, thinly sliced
– 2 cloves garlic, minced
– 2 cups fresh spinach leaves
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: chopped fresh herbs (parsley, cilantro, etc.) for garnish
Instructions:
1. Cook quinoa according to package instructions using 2 cups of water or broth.
2. In a large skillet, heat the olive oil over medium-low heat. Add the sliced onions and cook, stirring occasionally, for 30-40 minutes or until caramelized and golden brown.
3. Add the minced garlic to the skillet and cook for an additional 1-2 minutes.
4. Stir in the fresh spinach leaves and cook until wilted.
5. Fluff cooked quinoa with a fork and combine with the onion-spinach mixture. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 45-50 minutes
Moroccan Quinoa Pilaf with Apricots
This vibrant quinoa pilaf is a perfect blend of sweet and savory flavors, inspired by the exotic spices of Morocco. Dried apricots add natural sweetness, while cumin and coriander give it a warm, aromatic flavor.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 1 clove garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– 1/4 teaspoon ground cinnamon
– Salt and pepper to taste
– 1 cup dried apricots, chopped
– Fresh parsley or cilantro for garnish (optional)
Instructions:
1. Rinse quinoa in a fine-mesh strainer and cook according to package instructions.
2. Heat oil in a large skillet over medium-high heat. Add onion and garlic; cook until softened, 3-4 minutes.
3. Add cumin, coriander, cinnamon, salt, and pepper. Cook for 1 minute.
4. Stir in cooked quinoa, apricots, and water or broth. Bring to a boil, then reduce heat and simmer, covered, for 15-20 minutes or until liquid is absorbed.
5. Fluff pilaf with a fork and garnish with parsley or cilantro, if desired.
Cooking Time: 25-30 minutes
Balsamic Glazed Beet and Goat Cheese Quinoa Pilaf
This vibrant quinoa pilaf combines the natural sweetness of roasted beets with the tanginess of balsamic glaze, all wrapped up in a creamy goat cheese package. A perfect side dish for any occasion.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 2 medium beets, peeled and cubed
– 2 tablespoons olive oil
– 1 tablespoon balsamic glaze (or reduced balsamic vinegar)
– 1/4 cup crumbled goat cheese
– Salt and pepper to taste
– Fresh parsley leaves for garnish
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roast beets in the olive oil, salt, and pepper until tender, about 45 minutes.
3. Cook quinoa according to package instructions using water or broth.
4. In a small saucepan, reduce balsamic glaze over medium heat until thickened.
5. Fluff cooked quinoa with a fork. Stir in roasted beets, crumbled goat cheese, and reduced balsamic glaze.
6. Season with salt and pepper to taste. Garnish with fresh parsley leaves.
Cooking Time: 50-60 minutes
Cilantro Lime Quinoa Pilaf with Black Beans
This flavorful quinoa pilaf combines the brightness of lime juice and cilantro with the earthiness of black beans, making it a perfect side dish or light lunch.
Ingredients:
– 1 cup quinoa
– 2 cups water
– 1 tablespoon olive oil
– 1 small onion, diced
– 1 clove garlic, minced
– 1 (15 oz) can black beans, drained and rinsed
– 2 tablespoons fresh lime juice
– 1/4 cup chopped fresh cilantro
– Salt to taste
Instructions:
1. Rinse quinoa in a fine-mesh strainer and drain well.
2. In a medium saucepan, heat oil over medium-high. Add onion and garlic; cook until softened (3-4 minutes).
3. Add quinoa, water, black beans, lime juice, and cilantro to the saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until quinoa is tender.
4. Fluff with a fork and season with salt to taste.
Cooking Time: 20 minutes
Pineapple and Cashew Quinoa Pilaf
This sweet and savory quinoa pilaf combines the tropical flavors of pineapple and cashews with a nutty quinoa base, perfect for a quick weeknight dinner or lunchbox addition.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1 cup fresh pineapple chunks
– 1/4 cup chopped cashews
– 1 tablespoon olive oil
– Salt to taste
– Optional: 1 teaspoon grated ginger for added spice
Instructions:
1. Cook quinoa according to package instructions using 2 cups of water or broth.
2. In a large skillet, heat the olive oil over medium-high heat. Add pineapple and cook until caramelized, about 3-4 minutes.
3. Stir in cashews and cook for an additional minute, until fragrant.
4. Combine cooked quinoa with pineapple-cashew mixture and season with salt to taste. If desired, add grated ginger for extra spice.
5. Serve warm or at room temperature.
Cooking Time: 20-25 minutes
Smoky Paprika Quinoa Pilaf with Peppers
Elevate your grain game with this smoky quinoa pilaf, infused with the deep flavors of paprika and roasted peppers. This recipe is perfect for a quick weeknight dinner or as a flavorful side dish.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon smoked paprika
– Salt and pepper, to taste
– 1 large bell pepper, any color, seeded and chopped
– 1/4 cup chopped fresh cilantro (optional)
Instructions:
1. Cook quinoa according to package instructions using water or broth.
2. Heat olive oil in a large skillet over medium-high heat. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Stir in smoked paprika and cook for an additional minute.
4. Add chopped bell pepper to the skillet; cook until tender, about 5-6 minutes.
5. Fluff cooked quinoa with a fork and stir in cooked peppers and onion mixture.
6. Season with salt and pepper to taste. Garnish with cilantro, if desired.
Cooking Time: 20-25 minutes
Saffron Infused Quinoa Pilaf with Pistachios
Elevate your grain game with this aromatic and nutritious quinoa pilaf, infused with the subtle sweetness of saffron and crunch of pistachios. Perfect as a side dish or light meal.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1/2 teaspoon saffron threads, soaked in 1 tablespoon hot water
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 1 clove garlic, minced
– 1/4 cup pistachios, chopped
– Salt and pepper to taste
– Fresh parsley or thyme for garnish (optional)
Instructions:
1. Rinse quinoa and cook according to package instructions using 2 cups water or broth.
2. In a small saucepan, heat olive oil over medium heat. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Add soaked saffron threads and their liquid to the saucepan; stir to combine.
4. Fluff cooked quinoa with a fork and add it to the saucepan. Stir to combine with saffron mixture.
5. Fold in chopped pistachios. Season with salt and pepper to taste.
6. Serve warm, garnished with fresh parsley or thyme if desired.
Cooking Time: 20-25 minutes
Summary
Discover the versatility of quinoa pilafs with this collection of 20 mouth-watering recipes. From classic Mediterranean flavors to spicy Mexican twists, these dishes are perfect for every occasion. Enjoy the brightness of lemon and herbs, the savory combination of feta and olives, or the warm spices of curried quinoa. Whether you’re looking for a vegetarian option like roasted vegetable quinoa or something more exotic like pomegranate and walnut quinoa, there’s a recipe to satisfy your cravings. Get inspired and elevate your mealtime with these 20 flavorful quinoa pilaf recipes!
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