Quinoa Vegetable Pilaf

This Quinoa Vegetable Pilaf is a vibrant and nutritious dish that brings the fresh flavors of roasted seasonal vegetables to your table. Perfectly fluffy quinoa is combined with aromatic herbs and spices to create a meal that works wonderfully as a wholesome main course or a hearty side dish.

Pin it

The combination of roasted red onion, zucchini, and cherry tomatoes provides a natural sweetness that complements the earthy tones of ground cumin and smoked paprika. This dish is not only visually appealing but also a great way to enjoy a variety of seasonal garden vegetables in one pan.

Ingredients

• Grains: 1 cup quinoa (rinsed), 2 cups vegetable broth or water
• Vegetables: 1 small red bell pepper (diced), 1 small zucchini (diced), 1 small carrot (peeled and diced), 1 small red onion (diced), 1 cup cherry tomatoes (halved), 2 tablespoons olive oil
• Aromatics & Seasonings: 2 cloves garlic (minced), 1 teaspoon ground cumin, 1 teaspoon dried thyme, ½ teaspoon smoked paprika, Salt and freshly ground black pepper (to taste)
• Fresh Herbs & Finish: ¼ cup chopped fresh parsley, 2 tablespoons chopped fresh mint (optional), Juice of ½ lemon

Instructions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

On a large baking sheet, toss bell pepper, zucchini, carrot, red onion, and cherry tomatoes with olive oil, salt, and pepper.

Step 3

Roast vegetables in the preheated oven for 20–25 minutes, stirring once, until golden and tender.

Step 4

Meanwhile, combine rinsed quinoa and vegetable broth in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes.

Step 5

Fluff quinoa with a fork.

Step 6

In a large skillet, heat a drizzle of olive oil over medium heat. Add garlic and sauté until fragrant, about 30 seconds. Stir in cumin, thyme, and smoked paprika.

Step 7

Add cooked quinoa and roasted vegetables to the skillet. Toss gently to combine and warm through.

Step 8

Remove from heat. Add parsley, mint (if using), and lemon juice. Toss well and adjust seasoning as needed.

Step 9

Serve warm or at room temperature.

Zusatztipps für die Zubereitung

Ensure you rinse the quinoa thoroughly before cooking to remove any natural bitterness. Letting the quinoa stand covered for 5 minutes after simmering is the secret to achieving a perfectly fluffy texture. Use a large baking sheet for roasting to ensure the vegetables have enough space to brown evenly.

Varianten und Anpassungen

Feel free to swap in any seasonal vegetables you have on hand, such as squash, eggplant, or broccoli. For an extra boost of protein, you can add a can of drained chickpeas or some crumbled feta if you do not require a vegan or dairy-free dish.

Serviervorschläge

This pilaf can be served warm as a main course or at room temperature as a hearty side salad. It is particularly excellent when served alongside grilled fish or chicken.

Pin it

Enjoy this wholesome Quinoa Vegetable Pilaf as a nutritious addition to your weekly meal plan. With 265 calories and 7g of protein per serving, it is a satisfying way to fuel your body with clean, flavorful ingredients.

Recipe FAQs

→ Can I make this quinoa pilaf ahead of time?

Absolutely. Prepare both components up to 2 days in advance and store separately in airtight containers. Reheat gently in a skillet before tossing together, or serve at room temperature for a lovely grain salad.

→ What vegetables work best in this pilaf?

This dish shines with any seasonal vegetables. Root vegetables like butternut squash, parsnips, or sweet potatoes add sweetness. Eggplant, broccoli, or cauliflower work beautifully. Just cut everything into similar-sized pieces for even roasting.

→ How do I prevent quinoa from becoming mushy?

Rinse quinoa thoroughly before cooking to remove bitter saponins. Use the exact 2:1 liquid-to-grain ratio, and let it stand covered for 5 minutes after cooking. Fluff gently with a fork rather than stirring vigorously to maintain separate, fluffy grains.

→ Can I add protein to make it more filling?

Definitely. Stir in a can of drained chickpeas, white beans, or lentils during the final toss. Crumbled feta, goat cheese, or grilled chicken also pair wonderfully. For plant-based protein, roasted chickpeas or edamame add both texture and substance.

→ What herbs complement this pilaf?

Fresh parsley and mint provide bright, fresh notes that balance the earthy roasted vegetables. Basil, cilantro, or dill work equally well. For winter variations, try rosemary or sage. Add herbs at the end to preserve their vibrant flavor.