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- 1 cup quinoa, thoroughly rinsed - 2 cups vegetable broth - 3 tablespoons extra virgin olive oil - 1 medium onion, finely chopped - 4 cloves garlic, minced - 1 carrot, diced into small cubes - 1 red bell pepper, diced - 1 cup frozen peas - 1 teaspoon freshly grated lemon zest - 2 tablespoons freshly squeezed lemon juice - Sea salt and freshly ground black pepper to taste - Fresh parsley, finely chopped for garnish Quinoa is a great base for this dish. You can use white, red, or even black quinoa. Each type offers a slightly different texture and flavor. Vegetable broth adds depth, but chicken broth can work too if you prefer. Extra virgin olive oil is best, as it enriches the flavor. For the vegetables, you can swap the carrot and red bell pepper with your favorites. Zucchini or mushrooms add a nice touch. Frozen peas are easy and quick, but fresh peas can make it even better. Fresh lemon zest is key for brightness, while lemon juice brings a tart kick. Each serving of Lemon Garlic Quinoa Pilaf has about: - Calories: 250 - Protein: 8g - Total Fat: 10g - Carbohydrates: 36g - Fiber: 5g - Sugar: 2g This dish is not just tasty; it is also healthy. It is packed with protein, fiber, and vitamins. It offers a balanced meal for lunch or dinner. {{ingredient_image_2}} To start, grab a medium-sized saucepan. Pour in 2 cups of vegetable broth and bring it to a rolling boil. This step is key for a great taste. Next, add 1 cup of thoroughly rinsed quinoa. Cover the pan with a tight lid. Lower the heat and simmer for 15 minutes. The quinoa will absorb all the liquid. After that, remove the pan from heat. Let it sit for 5 minutes. Fluff the quinoa gently with a fork. This will make it light and airy. Now, let's move to the vegetables. In a large skillet, heat 3 tablespoons of extra virgin olive oil over medium heat. Wait until the oil shimmers. Add 1 finely chopped medium onion. Sauté for about 3-4 minutes until the onion is translucent. This adds a sweet base to the dish. Next, stir in 4 minced garlic cloves. Keep cooking for 1-2 minutes until the garlic is fragrant. Be careful not to burn it; burnt garlic can taste bitter. Then, add 1 diced carrot and 1 diced red bell pepper to the skillet. Sauté for another 5 minutes until the vegetables start to soften. Finally, toss in 1 cup of frozen peas. Cook for another 2-3 minutes. Stir occasionally until the peas are heated through. After the vegetables are cooked, it's time to combine everything. Gently fold the cooked quinoa into the skillet. Make sure to mix it well with the sautéed veggies. Now, add 1 teaspoon of freshly grated lemon zest and 2 tablespoons of freshly squeezed lemon juice. Stir well to meld all the flavors. This is where the magic happens! Season with sea salt and freshly ground black pepper to taste. Once everything is mixed, remove the skillet from heat. For a bright touch, garnish with finely chopped fresh parsley. This adds color and fresh flavor. Enjoy your delicious Lemon Garlic Quinoa Pilaf! To make this dish shine, use fresh lemon juice and zest. The bright flavor lifts the quinoa. I also suggest using vegetable broth instead of water. The broth adds depth. Don't skip the sauté step. Cooking the onion and garlic brings out their sweetness. Sauté until the onion is soft and clear. This step builds a strong flavor base. One common mistake is not rinsing the quinoa. Rinsing removes a bitter coating called saponin. Another mistake is overcooking the quinoa. Cook it just until water is absorbed. Let it sit for a few minutes before fluffing. This way, you get fluffy grains, not mushy ones. Lastly, be careful with the garlic. Burnt garlic can ruin the dish. Cook it until fragrant, but don’t let it brown. This quinoa pilaf pairs well with roasted chicken or grilled fish. It also works great as a filling side for veggies. For a complete meal, add chickpeas or lentils. Serve it warm or at room temperature. Garnish with parsley for a fresh touch. You can even sprinkle some feta cheese on top for added flavor. Pro Tips Rinse your quinoa: Always rinse quinoa thoroughly before cooking to remove its natural coating, called saponin, which can impart a bitter flavor. Use homemade broth: If possible, use homemade vegetable broth for a fresher and richer flavor compared to store-bought versions. Customize your veggies: Feel free to swap out the vegetables based on what you have on hand or your personal preferences—this recipe is very versatile! Let it sit: After cooking, let the quinoa sit covered for a few minutes. This helps it become fluffier by allowing the steam to finish cooking it gently. {{image_4}} You can add protein to your Lemon Garlic Quinoa Pilaf. Chickpeas work well. They add texture and nutrients. Try cooked chicken for a hearty meal. Shrimp also pairs nicely with the lemon flavor. Simply sauté them with the vegetables for a quick cook. Tofu is a good choice for a plant-based option. Just cube it and add it to the skillet with the garlic. Feel free to swap out vegetables in the pilaf. Zucchini or spinach can replace the red bell pepper. They will bring a fresh taste. You might also use broccoli or corn for a different crunch. Take advantage of seasonal veggies, like asparagus in spring. Always adjust cook times for softer vegetables, so they blend well. If you like heat, make a spicy Lemon Garlic Quinoa Pilaf. Add red pepper flakes when cooking the onions. You can also use diced jalapeños for a fresh kick. Sriracha or hot sauce can be stirred in before serving. Just remember to balance the heat with extra lemon juice for flavor. To keep your Lemon Garlic Quinoa Pilaf fresh, store it in an airtight container. Place the cooled pilaf in the container and seal it tightly. Store it in the fridge for up to three days. You can also add a sprinkle of lemon juice before sealing. This helps keep the flavors bright and fresh. When you're ready to enjoy your leftovers, there are two great ways to reheat them. You can use the microwave or the stove. For the microwave, place the pilaf in a microwave-safe bowl. Cover it loosely and heat for about 1-2 minutes. Stir halfway through to ensure even heating. On the stove, warm it in a pan over low heat. Add a splash of vegetable broth or water to help it heat evenly. Stir often until it's hot. If you want to save some for later, you can freeze the quinoa pilaf. Let it cool completely before packing it into freezer-safe bags or containers. Remove as much air as possible before sealing. You can freeze it for up to three months. To eat, thaw it overnight in the fridge. Reheat it as mentioned above for a quick meal. Yes, you can use other grains like rice or farro. Each grain has its own cooking time. Brown rice takes longer than quinoa, about 45 minutes. You may need to adjust the liquid ratio based on the grain. For example, use 2 cups of broth for 1 cup of brown rice. This recipe is already vegan-friendly as it uses vegetable broth. Just ensure the broth is vegan. All the other ingredients, like olive oil and veggies, are plant-based. This makes it easy to enjoy without any animal products. Lemon Garlic Quinoa Pilaf pairs well with many dishes. You can serve it with grilled vegetables or roasted chicken. It also goes great with a fresh salad. Try adding some toasted nuts for crunch or a dollop of hummus for extra flavor. This blog post covers the key steps to make a delicious Lemon Garlic Quinoa Pilaf. We explored the complete list of ingredients and their nutritional values. You learned how to cook quinoa just right and sauté flavorful veggies. Tips and tricks help avoid common mistakes. You can also add protein or spice up your dish with creative variations. Enjoy your pilaf knowing it’s tasty and healthy. Keep experimenting with flavors, and this recipe will become a favorite you’ll want to make again and again.

Lemon Garlic Quinoa Pilaf

A vibrant and nutritious quinoa dish infused with lemon and garlic, perfect as a side or main course.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mediterranean
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 cup quinoa, thoroughly rinsed
  • 2 cups vegetable broth
  • 3 tablespoons extra virgin olive oil
  • 1 medium onion, finely chopped
  • 4 cloves garlic, minced
  • 1 medium carrot, diced into small cubes
  • 1 medium red bell pepper, diced
  • 1 cup frozen peas
  • 1 teaspoon freshly grated lemon zest
  • 2 tablespoons freshly squeezed lemon juice
  • to taste sea salt and freshly ground black pepper
  • for garnish fresh parsley, finely chopped

Instructions
 

  • In a medium-sized saucepan, bring the vegetable broth to a rolling boil. Once boiling, add the rinsed quinoa, cover the saucepan with a tight-fitting lid, and lower the heat to a gentle simmer. Cook for 15 minutes or until all the liquid has been absorbed by the quinoa. Once done, remove the saucepan from heat and let it sit covered for an additional 5 minutes. Fluff the quinoa gently with a fork before serving.
  • Meanwhile, in a large skillet, heat the extra virgin olive oil over medium heat. When the oil is shimmering, add the finely chopped onion and sauté for approximately 3-4 minutes or until the onions become translucent.
  • Next, stir in the minced garlic and continue sautéing for an additional 1-2 minutes until the garlic is fragrant, being careful not to let it burn.
  • Add the diced carrot and red bell pepper to the skillet, sautéing for another 5 minutes until the vegetables just begin to soften.
  • Incorporate the frozen peas into the skillet and cook for another 2-3 minutes, stirring occasionally until the peas are heated through.
  • Gently fold the cooked quinoa into the skillet with the sautéed vegetables, making sure to combine them evenly.
  • Add the fresh lemon zest and freshly squeezed lemon juice to the mixture, stirring well to ensure that all the flavors meld together. Season with sea salt and freshly ground black pepper to taste.
  • Once everything is well mixed, remove the skillet from heat. Garnish with a generous sprinkle of finely chopped fresh parsley just before serving for a bright, fresh finish.

Notes

For added flavor, consider using homemade vegetable broth.
Keyword garlic, healthy, lemon, quinoa, vegetarian