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- 1 cup quinoa, thoroughly rinsed - 2 cups vegetable broth - 1 medium onion, finely chopped - 2 large carrots, diced - 1 red bell pepper, diced - 1 medium zucchini, diced - 2 cloves garlic, minced - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - Salt and freshly ground black pepper to taste - 2 tablespoons extra virgin olive oil - 1/4 cup fresh parsley, finely chopped (for garnish) - 1/4 cup slivered almonds (optional for garnish) In my kitchen, I always start with the main ingredients. Quinoa is the star here. It’s packed with protein and fiber. Rinsing it is key, as it removes the bitter coating. I use vegetable broth for extra flavor. It makes the dish taste rich and warm. Onions, carrots, red bell peppers, zucchini, and garlic add color and nutrition. Each adds its own taste. The onions are sweet, the carrots are crunchy, and the zucchini is soft. These veggies blend well with quinoa. Next, the spices! Ground cumin and smoked paprika bring warmth and depth. They make the pilaf more exciting. I always add salt and pepper to enhance the flavors. For garnishes, I use extra virgin olive oil for richness. Fresh parsley adds a pop of green. Slivered almonds are optional but add nice crunch. This recipe is versatile. You can mix in other veggies or spices as you like. For the full recipe, check out the details in the cooking section. Enjoy your healthy and tasty quinoa vegetable pilaf! - Heat olive oil over medium heat. - Sauté finely chopped onion until soft and translucent. - Incorporate minced garlic, cumin, and paprika. Start by warming up your olive oil in a medium saucepan. You want it to shimmer but not smoke. Toss in your finely chopped onion and let it cook for about 3-4 minutes. You will know it's ready when the onions turn soft and clear. Now, add in the minced garlic, ground cumin, and smoked paprika. Stir this mix for about a minute until it smells amazing! - Stir in diced carrots, red bell pepper, and zucchini. - Sauté vegetables until softened. Next, it's time to add the colorful veggies! Stir in your diced carrots, red bell pepper, and zucchini. Cook these for about 5-7 minutes. You want them to soften but not lose their bright colors. This step adds both flavor and nutrition to your pilaf. - Rinse quinoa under cold running water. - Add quinoa to the saucepan and mix well. - Pour in vegetable broth and bring to simmer. Now, don’t forget to rinse your quinoa under cold water. This removes any bitter taste. After rinsing, add the quinoa to your saucepan and mix it well with the veggies. Pour in the vegetable broth. Bring this mixture to a gentle simmer. You’ll see little bubbles forming as it heats up. - Cover and cook until quinoa is tender. - Let sit covered for additional steaming. - Fluff quinoa with a fork and season to taste. Cover the saucepan and let it cook for about 15-20 minutes. Check it occasionally, but keep the lid on! After the time is up, remove it from heat and let it sit covered for 5 more minutes. This helps the quinoa steam and become fluffy. Finally, fluff it up with a fork and add salt and pepper to taste. For the full recipe, check out the details above! Rinsing quinoa is key before cooking. It removes bitter saponins that can ruin the taste. Place quinoa in a fine mesh strainer and rinse under cold water. Swirl it around to ensure all grains get cleaned. To check if your quinoa is fully cooked, look for little white tails. These tails are the germ and mean the quinoa is ready. If there’s still water, let it simmer a bit longer. You can make your quinoa pilaf even tastier. Adding spices like coriander or turmeric can give it a new twist. Fresh herbs like basil or thyme also work great. Adjusting the seasoning is easy. Start with a little salt and pepper, then taste. If you want more flavor, add a pinch more. Serve your Quinoa Vegetable Pilaf with a bright salad or grilled veggies. These sides add color and nutrients. For a pretty plate, use a ring mold. Pack the pilaf inside, then lift it off. Finish with a sprinkle of parsley and almonds on top. This makes your dish pop! {{image_4}} You can easily boost the protein in your pilaf. Adding chickpeas or lentils makes it filling. Just toss in a can of drained chickpeas or one cup of cooked lentils. They pair well with the quinoa and veggies. If you prefer plant-based options, try tofu or tempeh. Cut them into small cubes and sauté them with the onions. This adds a nice texture and flavor to your dish. You can also marinate them for extra taste. Choosing vegetables can make your pilaf more fun. Use seasonal veggies for the best flavor. Fresh spinach, peas, or even asparagus work great. They add color and nutrients. Frozen vegetables are a good option too. They are quick and easy. Just add them to the pan when you cook the quinoa. This saves time without losing taste. If you want to switch up your grains, consider brown rice or barley. Both have a rich flavor and chewy texture. Remember to adjust cooking times. Brown rice usually takes about 40-50 minutes to cook, while barley takes about 30-40 minutes. You can still enjoy a tasty meal while trying different grains. Each option gives you a unique twist on this dish. So feel free to experiment! For the complete recipe and more details, check out the Full Recipe. To store leftovers in the fridge, let the quinoa vegetable pilaf cool first. Then, place it in an airtight container. This keeps it fresh and safe to eat later. I recommend using glass containers. They don’t stain and are easy to clean. You can store it for up to four days in the fridge. To freeze quinoa vegetable pilaf, allow it to cool down completely. Then, transfer it to freezer-safe bags or containers. Remove as much air as you can. This helps prevent freezer burn. When you're ready to eat, thaw it overnight in the fridge. For best results, reheat it in a pan over low heat. You can add a splash of vegetable broth to keep it moist. In the fridge, the pilaf lasts about four days. In the freezer, it can stay good for up to three months. Look for signs of spoilage, like an off smell or mold. If it smells funny or looks odd, it’s best to throw it out. Always check before you eat! Yes, you can make Quinoa Vegetable Pilaf ahead of time. Just cook it, let it cool, and store it in an airtight container. It keeps well in the fridge for about 4-5 days. For meal prep, divide it into single portions. This makes it easy to grab and go. When ready to eat, just reheat in the microwave or on the stovetop. Yes, this recipe is gluten-free. Quinoa is a great grain that is naturally gluten-free. The vegetable broth and all the veggies are also gluten-free. You can enjoy this dish without worry if you are gluten-sensitive. You can add heat in several ways. Try adding red pepper flakes or cayenne pepper for a kick. If you like fresh heat, add diced jalapeños or serrano peppers. Adding a splash of hot sauce can also spice it up. Adjust the heat to your taste. Absolutely! Quinoa Vegetable Pilaf is perfect for meal prep. It is easy to portion out, and it reheats well. The flavors even get better after a day in the fridge. You can mix in your favorite proteins to make it more filling. Just remember to store it in airtight containers. This blog post covered how to make a tasty Quinoa Vegetable Pilaf. It included the main ingredients, step-by-step cooking instructions, and tips for adding flavor. I also shared variations and storage tips to keep your dish fresh. Remember, you can adapt this recipe easily with seasonal veggies or proteins. Enjoy the process of cooking and share this healthy dish with friends. Cooking can be fun and fulfilling!

- Quinoa Vegetable Pilaf

Discover a delicious and nutritious Quinoa Vegetable Pilaf that’s perfect for any meal! This easy recipe combines fluffy quinoa with vibrant vegetables and fragrant spices for a flavorful dish that’s sure to impress. With simple ingredients like carrots, zucchini, and bell peppers, you can whip this up in just 35 minutes. Click through to explore the full recipe and enjoy this healthy, colorful dish that everyone will love!
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Ingredients
  

1 cup quinoa, thoroughly rinsed

2 cups vegetable broth

1 medium onion, finely chopped

2 large carrots, diced

1 red bell pepper, diced

1 medium zucchini, diced

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon smoked paprika

Salt and freshly ground black pepper to taste

2 tablespoons extra virgin olive oil

1/4 cup fresh parsley, finely chopped (for garnish)

1/4 cup slivered almonds (optional for garnish)

Instructions
 

In a medium saucepan, heat the olive oil over medium heat. Add the finely chopped onion and sauté for about 3-4 minutes, or until the onions are soft and translucent.

    Incorporate the minced garlic, ground cumin, and smoked paprika into the saucepan. Cook for an additional minute, stirring frequently, until the mixture is fragrant.

      Stir in the diced carrots, red bell pepper, and zucchini to the onion and spice mixture. Sauté the vegetables for approximately 5-7 minutes, allowing them to soften slightly.

        Rinse the quinoa under cold running water until the water runs clear. Add the rinsed quinoa to the saucepan with the sautéed vegetables, mixing well to ensure the quinoa is evenly distributed.

          Pour the vegetable broth into the saucepan and bring the mixture to a gentle simmer. Cover the saucepan with a lid, reducing the heat to low. Allow the quinoa to cook for about 15-20 minutes, or until the quinoa is tender and all the liquid has been absorbed.

            Once the quinoa is cooked, remove the saucepan from heat and let it sit, covered, for 5 minutes. This allows the quinoa to steam further. Fluff the quinoa using a fork, and season with salt and freshly ground black pepper to taste.

              If desired, gently fold in the slivered almonds for an extra layer of texture and crunch.

                Serve the pilaf warm, beautifully garnished with a sprinkle of fresh parsley for a vibrant finish.

                  - Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 4