Quinoa Vegetable Pilaf

Quinoa Vegetable Pilaf is a vibrant celebration of wholesome ingredients and aromatic flavors. This dish brings together fluffy quinoa and a medley of seasonal vegetables roasted to perfection. With the warm notes of cumin and smoked paprika balanced by a refreshing burst of lemon and fresh herbs, it’s a nutritious meal that works beautifully as a satisfying main or a robust side dish.

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The beauty of this pilaf lies in the roasting process. By cooking the peppers, zucchini, and cherry tomatoes at a high temperature, their natural sugars caramelize, creating a depth of flavor that contrasts perfectly with the earthy quinoa. A final toss in a hot skillet with sautéed garlic and spices ensures every grain is infused with savory goodness.

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 the diced bell pepper, zucchini, carrot, red onion, and halved cherry tomatoes with olive oil, salt, and pepper.

Step 3

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

Step 4

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

Step 5

Fluff the cooked quinoa gently with a fork.

Step 6

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

Step 7

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

Step 8

Remove the skillet from the heat. Add the chopped parsley, mint (if using), and fresh lemon juice. Toss well and adjust the seasoning with salt and pepper as needed.

Step 9

Serve the pilaf warm or at room temperature.

Zusatztipps für die Zubereitung

For the fluffiest texture, never skip rinsing the quinoa under cold water before cooking; this removes the bitter saponin coating. Additionally, allowing the quinoa to rest covered after simmering ensures that the grains finish steaming perfectly without becoming mushy.

Varianten und Anpassungen

This pilaf is highly adaptable to the seasons. You can easily swap the zucchini or carrots for squash, eggplant, or broccoli. For an extra boost of protein, consider stirring in a can of drained chickpeas or topping the dish with crumbled feta cheese if you are not following a vegan diet.

Serviervorschläge

While this Quinoa Vegetable Pilaf is a hearty main dish on its own, it also serves as an excellent side. It pairs beautifully with grilled fish or chicken, and leftovers are just as delicious the next day served cold as a grain salad.

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Whether you enjoy it warm from the skillet or at room temperature for a light lunch, this Quinoa Vegetable Pilaf is a delicious way to enjoy a rainbow of vegetables in one bowl. Happy cooking!

Recipe FAQs

→ Can I use different vegetables?

Absolutely. Swap in any seasonal vegetables you enjoy such as squash, eggplant, broccoli, or asparagus. The roasting method works well with most vegetables.

→ How do I store leftovers?

Store cooled pilaf in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet or microwave, adding a splash of water if needed.

→ Can I make this ahead?

Yes. Roast vegetables and cook quinoa up to 2 days in advance. Combine and reheat with fresh herbs and lemon juice just before serving for best flavor.

→ What can I add for more protein?

Stir in a can of drained chickpeas, crumbled feta cheese, or serve alongside grilled fish or chicken. Lentils or white beans also work well.

→ Do I need to rinse quinoa?

Yes, always rinse quinoa thoroughly under cold water before cooking to remove saponin, which can cause a bitter taste.

→ Can this be served cold?

This pilaf tastes excellent warm or at room temperature, making it ideal for meal prep, picnics, or potluck gatherings.