Go Back
To make a tasty Garlic Herb Quinoa Pilaf, gather these fresh and simple ingredients: - 1 cup quinoa, thoroughly rinsed - 2 cups vegetable broth - 3 cloves of garlic, finely minced - 1 small onion, diced into small pieces - 1 medium carrot, peeled and diced - 1 celery stalk, diced into small bits - 1 tablespoon extra-virgin olive oil - 1 teaspoon dried thyme - 1 teaspoon dried oregano - 1/2 teaspoon smoked paprika - Salt and freshly cracked pepper to taste - Fresh parsley, finely chopped (for garnish) Each ingredient plays a key role in creating the dish's rich flavors. The quinoa serves as a healthy base, while the garlic and onion add depth. Carrots and celery provide a sweet crunch. Olive oil brings richness, and the dried herbs give the pilaf a savory kick. Using vegetable broth adds layers of flavor without any meat. The smoked paprika offers a subtle warmth, making each bite delightful. Don't forget to season with salt and pepper to really bring out the taste. Garnishing with fresh parsley adds a bright note and makes the dish visually appealing. This simple yet nourishing combination is sure to impress your family and friends. {{ingredient_image_2}} - Heating the Olive Oil Start by heating one tablespoon of extra-virgin olive oil in a medium saucepan over medium heat. You want the oil to shimmer but not smoke. - Sautéing the Vegetables Add one small diced onion, one medium diced carrot, and one diced celery stalk to the pan. Cook these for about 5-7 minutes. Stir occasionally until the onion becomes soft and clear. - Adding Garlic and Spices Next, add three finely minced garlic cloves, one teaspoon of dried thyme, one teaspoon of dried oregano, and half a teaspoon of smoked paprika. Stir and cook for another 1-2 minutes. This step fills your kitchen with a great smell! - Combining Quinoa with Vegetables Once the garlic is fragrant, add one cup of rinsed quinoa to the pan. Mix it well with the cooked vegetables. You want the flavors to marry nicely. - Adding Vegetable Broth Carefully pour in two cups of vegetable broth. Turn the heat up to bring it to a rolling boil. - Simmering Once it boils, reduce the heat to low, and cover the pan with a lid. Let it simmer for 15-20 minutes. The quinoa should absorb all the liquid and look fluffy. - Steaming and Fluffing After cooking, take the pan off heat but keep it covered for another 5 minutes. This allows the quinoa to steam. Then, use a fork to fluff it up gently. - Seasoning to Taste Add salt and freshly cracked pepper to taste. This step enhances all the flavors in your pilaf. - Garnishing for Presentation Serve your quinoa warm. Top it with a sprinkle of finely chopped fresh parsley. This adds a nice touch of color and freshness to your dish. Importance of Rinsing Rinsing quinoa is key. It removes the natural coating called saponin. This coating can taste bitter. Rinsing makes your pilaf taste better. How to Rinse Properly To rinse quinoa, place it in a fine mesh strainer. Run cold water over it for about 2 minutes. Use your hands to stir the quinoa gently. This helps wash away any remaining saponin. Using Different Broths You can change the flavor by using different broths. Try chicken broth for a richer taste. Or use mushroom broth for a deep, earthy flavor. Each broth adds its own unique twist to the dish. Adding Protein Options Boost the nutrition by adding protein. You can mix in cooked beans, chickpeas, or grilled chicken. This makes the dish heartier and more filling. Achieving Fluffy Quinoa To get fluffy quinoa, use the right water-to-quinoa ratio. The ratio is 2:1, meaning two cups of liquid for one cup of quinoa. After cooking, let it sit covered for 5 minutes. This helps the quinoa steam and become fluffy. Adjusting Cooking Time If you want softer quinoa, let it cook a bit longer. Check it at 15 minutes. If it still feels crunchy, cover and simmer for another 5 minutes. Adjust until it reaches your desired softness. Pro Tips Rinse the Quinoa: Before cooking, make sure to rinse the quinoa thoroughly under cold water to remove its natural coating, called saponin, which can give it a bitter taste. Flavorful Broth: Using vegetable broth instead of water enhances the flavor of the quinoa pilaf. For an even richer taste, consider adding a splash of soy sauce or a sprinkle of nutritional yeast. Add More Veggies: Feel free to customize this recipe by adding other vegetables like bell peppers, peas, or zucchini. This not only increases nutrition but also adds vibrant color. Perfect Fluffing: After the quinoa has steamed, use a fork to gently fluff the grains. This helps separate them and gives a light, airy texture to the pilaf. {{image_4}} You can make Garlic Herb Quinoa Pilaf even better with seasonal veggies. Try adding: - Zucchini - Bell peppers - Spinach These add color and flavor. Just chop them small and sauté them with the onion, carrot, and celery. You can also mix different colors. Using red, yellow, and green veggies makes the dish pop. This not only looks good but also gives a range of nutrients. If you want to switch up the flavors, you can substitute fresh herbs. Use: - Basil - Cilantro - Chives These herbs can bring a new taste to your pilaf. Fresh herbs often add a brighter flavor than dried ones. You can also play with spices. Try adding cumin, curry powder, or even chili flakes for heat. This way, you can create a unique dish every time. Want a gluten-free dish? Quinoa is naturally gluten-free, so you’re already set! Just be sure your broth is also gluten-free. If you’re vegan, this pilaf is perfect. The recipe uses vegetable broth and no animal products. You can add some chickpeas or lentils for extra protein. This keeps the meal filling and nutritious. - Best Practices: Store leftover garlic herb quinoa pilaf in an airtight container. Let it cool to room temp before sealing. This helps keep it fresh. - How Long It Lasts: In the fridge, it stays good for about 3 to 5 days. - Steps for Freezing: To freeze, place the pilaf in freezer-safe bags. Press out all the air to prevent freezer burn. Label the bags with the date for easy tracking. - Reheating Tips: When ready to eat, thaw the pilaf overnight in the fridge. Heat it in a saucepan over low heat. Add a splash of water or broth to keep it moist. - Ideas for Reusing Pilaf: You can use leftovers in salads, wraps, or as a filling for stuffed peppers. Mix it into soups for added texture and flavor. - Pairing Suggestions: Garlic herb quinoa pilaf pairs well with grilled chicken, roasted veggies, or a fresh salad. It also complements fish dishes nicely. For pilaf, I prefer white quinoa. It has a light and fluffy texture when cooked. White quinoa cooks quicker than red quinoa, which has a nuttier taste. If you want a more earthy flavor, go for red quinoa. Both types are healthy, but white quinoa is easier for many cooks. Yes, you can make this pilaf ahead of time. To store it, let it cool first. Place it in an airtight container. It can stay in the fridge for about three days. If you want to freeze it, use a freezer-safe bag. Just remember to label it with the date. When ready to eat, reheat it in the microwave or on the stove. To add more flavor, try these tips: - Use chicken broth instead of vegetable broth for a richer taste. - Add a splash of lemon juice right before serving for brightness. - Mix in fresh herbs like basil or cilantro for a fresh kick. - Toss in cooked mushrooms or nuts for added texture. These small changes can take your pilaf to the next level! In this article, we explored how to make a tasty quinoa pilaf. We covered key ingredients like quinoa, broth, vegetables, and seasonings. The step-by-step guide helped you sauté, simmer, and season for great flavor. You also learned tips for rinsing quinoa, enhancing flavors, and adjusting for different diets. Remember, experimenting with veggies and herbs makes your pilaf unique. Enjoy your cooking adventures and make this dish your own!

Garlic Herb Quinoa Pilaf

A flavorful and nutritious quinoa pilaf infused with garlic and herbs.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Vegetarian
Servings 4
Calories 200 kcal

Ingredients
  

  • 1 cup quinoa, thoroughly rinsed
  • 2 cups vegetable broth
  • 3 cloves of garlic, finely minced
  • 1 small onion, diced into small pieces
  • 1 medium carrot, peeled and diced
  • 1 stalk celery, diced into small bits
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 0.5 teaspoon smoked paprika
  • to taste salt and freshly cracked pepper
  • for garnish fresh parsley, finely chopped

Instructions
 

  • Begin by heating the olive oil in a medium-sized saucepan over medium heat. Once the oil is shimmering, add the diced onion, carrot, and celery. Sauté the mixture for about 5-7 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent.
  • Next, stir in the minced garlic, along with the dried thyme, oregano, and smoked paprika. Sauté for an additional 1-2 minutes, allowing the spices to bloom and fill your kitchen with a delightful aroma.
  • Once fragrant, add the rinsed quinoa to the saucepan, ensuring it combines well with the sautéed vegetables for an even distribution of flavors.
  • Carefully pour in the vegetable broth and increase the heat to bring the mixture to a rolling boil. As soon as it reaches a boil, reduce the heat to low, then cover the saucepan with a lid.
  • Allow the quinoa to simmer on low heat for 15-20 minutes, or until all the liquid is absorbed and the quinoa appears fluffy and tender.
  • After cooking, remove the saucepan from heat but keep it covered. Let it sit for an additional 5 minutes to steam and settle. Once ready, gently fluff the quinoa with a fork to separate the grains. Season with salt and pepper to enhance the flavors to your liking.
  • Serve the quinoa pilaf warm, beautifully garnished with a sprinkle of fresh chopped parsley for a pop of color and freshness.

Notes

Garnish with fresh parsley for added flavor and color.
Keyword garlic, herbs, pilaf, quinoa, vegetarian