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Vegetable Quinoa Pilaf

Vegetable Quinoa Pilaf

Name: Vegetable Quinoa Pilaf
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 3 servings
Ingredients: 1 tablespoon Oil, olive, salad or cooking; ½ Onions, raw; 1 stalk Celery, raw; 2 Carrots, raw; ½ cup Quinoa; 1 cup Water, municipal; 1 Bay Leaves-Whole-Dried FO; 1 tablespoon Lemon peel, raw; 1 tablespoon Lemon juice, raw; ½ cup Peas, green, frozen, unprepared; Salt, table; Spices, pepper, black

Rating: 4.14 stars

87 Ratings
69 Reviews
8 Photos

Quinoa is a delicately flavored grain, native to South America. It can be found in most health food stores. For even more flavorful pilaf, use vegetable stock in place of the water.

By Laura Jull

Recipe Summary

prep:

30 mins

cook:

20 mins

total:

50 mins

Servings:

Yield:

3 servings

Nutrition Info

Directions

Step 1

Pour oil into a medium saucepan, and place over medium heat. Add onion, celery, and carrots; cook and stir for 10 minutes, or until vegetables are tender.

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Step 2

Using a strainer, rinse quinoa under cold water. Drain well. Stir into the vegetables; cook and stir for 1 minute. Add water, bay leaf and lemon rind and juice; bring to boil. Cover, and reduce heat to medium low. Simmer for 15 to 20 minutes, or until liquid is absorbed and quinoa is tender.
Step 3

Discard bay leaf. Stir in peas, and season to taste with salt and pepper. Serve.

Nutrition Facts

Per Serving:

195 calories; 6.1 g protein; 29.1 g carbohydrates; 0 mg cholesterol; 76.8 mg sodium. Full Nutrition

Reviews (69)

Most helpful positive review

ACW5677

02/11/2004

This recipe was very very good. I recommend lots of onions carrots celery and peas. Use a large dice for the onions carrots and celery. I used chicken broth instead of water and it was absolutely delicious. It was extremely quick and easy as well. This recipe is great for you and it tastes good too!!! Read More

Helpful

(79)

Most helpful critical review

LOPEALOT

08/28/2003

This recipe was alright, but wound up being somewhat disappointing. The end result was kind of sweet tasting and all of the vegetables were very mushy. I will look for a different recipe using quinoa. Read More

Helpful

(32)

87 Ratings

5 star values: 32
4 star values: 38
3 star values: 15
2 star values: 1
1 star values: 1

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

ACW5677

02/11/2004

Helpful

(79)

LNR

03/23/2003

Substitued veg. broth for the water- used edamame (vegetable soybeans) instead of peas bell pepper instead of celery. Came out pretty tasty. Definitly packed with protein due to quinoa and edamame! Read More

Helpful

(40)

LOPEALOT

08/28/2003

Helpful

(32)

STEPHANIE HUNTJENS-WHITE

02/11/2004

This recipe is great. My kids think that it is rice and ask me to make the "good rice". I actually took it to a cottage this summer and all of the kids loved it! The lemon juice and the bay leaf are the secret ingredients. Read More

Helpful

(20)

SWEET BABOO

10/26/2003

This was pretty good. I didn't have celery or a lemon so just used lemon juice. It was acceptable that night and VERY good the next day. My husband said he would eat it again. Nice change of pace from potatoes or rice--and healthier too! Thanks. Read More

Helpful

(19)

COOKOFDEATH

12/16/2008

The only thing I changed was all of the lemon flavors. I added no lemon anything. Even DH & DS liked this one! Ha Ha they ate something healthy and enjoyed it...shhh don't tell them, lol. After posting I remembered that I had some leftover and the next day I stuffed the Quinoa Pilaf into blanched , green bell peppers, topped with tomato paste and baked like stuffed peppers. That was even better than the pilaf alone...and....healthy! Read More

Helpful

(16)

Larry Benjamin

10/18/2007

Great Recipe as written. Quinoa is a new 'discovery' for me so it is nice to get some different ideas for using it. Love the lemony flavor dimension. When I made it a second time I added a bouillion cube (chicken flav) to the water and added fresh mushrooms to the sauteed mixture (just eyeball the amount). Came out even better. Read More

Helpful

(11)

Mark P

12/25/2006

Simple and unremarkable. Basically like rice and vegetables. Read More

Helpful

(10)

dkh65

03/01/2011

This was great and easy to make. Went very well for lunch with a leftover chicken breast. Thanks for sharing Laura. Read More

Helpful

(10)

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Nutritional Information

Vegetable Quinoa Pilaf

Servings Per Recipe: 3
Calories: 195

% Daily Value *

protein: 12 %

carbohydrates: 9 %

exchange other carbs:

dietary fiber: 21 %

sugars:

fat: 10 %

saturated fat: 4 %

cholesterol:

vitamin a iu: 172 %

niacin equivalents: 18 %

vitamin b6: 17 %

vitamin c: 23 %

folate: 21 %

calcium: 5 %

iron: 11 %

magnesium: 26 %

potassium: 12 %

sodium: 3 %

thiamin: 18 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Vegetable Quinoa Pilaf

1 of 69

All Reviews

ACW5677

02/11/2004

Helpful

(79)

LNR

03/23/2003

Substitued veg. broth for the water- used edamame (vegetable soybeans) instead of peas bell pepper instead of celery. Came out pretty tasty. Definitly packed with protein due to quinoa and edamame!

Helpful

(40)

LOPEALOT