No ImageQuinoa Pilaf

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  1. Abbi

    LOVE this recipe! Delicious as written, and easily adapted for different crowds. I’ll be making this as a gluten free ‘stuffing’ alternative for Thanksgiving!

    xxxxxyyyyy

  2. Mary Morris

    This is a great starter recipe, and variations of it have become a new summer staple in our household. For color and flavor, instead of cooking bell pepper with the quinoa, I like to add fresh sweet red bell pepper, that compliments the fresh greens that I add after the quinoa is cooked and has cooled. Instead of pine nuts, which are expensive, I have been using slivered blanched almonds, which I toast in a sautee pan, adding flavor and texture. For seasoning, along with the salt and pepper, I add fresh squeezed lime juice and a bit more olive oil. A very satisfying dish that goes well with sliced melon and barbequed chicken or steak on a hot summer evening.

  3. Purvis

    This was wonderful. I made this pretty much as written (fresh herbs included) except with red quinoa. It tasted moist and substantial, with the herbs contributing it a nice freshness, and the quinoa giving it a deliciously unique texture and taste. Usually my husband adds lemon, spices or hot sauce to everything I make to add flavor, but he didn’t think this needed anything–it was perfectly balanced.

    xxxxxyyyyy

  4. Jessica Whistman

    We tried quinoa for the first time the other night in this absolutely delicious side dish with some chicken my dad made using the leftover brine from our turkey. The quinoa salad contained mostly quinoa, but also fresh chopped mangoes, a few handfuls of craisins, and some chopped fresh parsley, and was tossed with a vinaigrette… the combination (to me at least) was DELICIOUS, and I don’t usually like anything with vinaigrettes. My dad found the recipe in an old spiral bound cookbook my mom had and I probably liked it the best of anyone, and I like the least healthy food of anyone in the house, haha.

  5. love to cook

    My family’s favorite quinoa recipe: after quinoa is cooked, I put it in a small baking dish, add 1 small can of chopped green chilis, 1/2 can chopped jalapenos, 1-2 tablespoons of sour cream and a handful of grated mexican cheese and mix everything together, then add a sprinkle of the grated cheese on top. I bake it at 350 for about 10 min, until the cheese is melted.

    I should have this recipe printed on cards, because everyone that comes over and eats it ask for the recipe before they leave!

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