Are you looking for a flavorful side dish that’s perfect for any occasion? Look no further than quinoa pilaf! This nutritious and delicious recipe combines the nutty flavor of quinoa with a variety of tasty ingredients to create a dish that’s sure to please. From classic Mediterranean flavors to spicy Southwest flair, we’ve got 20 mouth-watering quinoa pilaf recipes that are perfect for any meal.
From hearty roasted vegetable quinoa pilafs to creamy mushroom and herb variations, there’s something on this list for everyone. Whether you’re in the mood for something light and refreshing or rich and indulgent, our quinoa pilaf recipes have got you covered. So why not start exploring and find your new favorite dish? In this article, we’ll take a look at 20 flavorful quinoa pilaf recipes that are sure to become staples in your kitchen.
Lemon Herb Quinoa Pilaf with Roasted Vegetables
This vibrant pilaf combines fluffy quinoa with roasted vegetables and a bright, citrusy flavor profile, perfect for a healthy and satisfying side dish or light meal.
Ingredients:
– 1 cup quinoa
– 2 cups water
– 2 tablespoons olive oil
– 1 onion, peeled and chopped
– 2 cloves garlic, minced
– 2 carrots, peeled and chopped
– 2 bell peppers (any color), seeded and chopped
– 2 tablespoons fresh lemon juice
– 1 tablespoon chopped fresh parsley
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cook quinoa according to package instructions using 2 cups of water.
3. In a separate pan, heat olive oil over medium-high heat. Add onion, garlic, carrots, and bell peppers. Roast for 20-25 minutes or until tender.
4. Fluff cooked quinoa with a fork. Stir in lemon juice, parsley, salt, and pepper.
5. Combine roasted vegetables with quinoa mixture. Serve warm or at room temperature.
Cooking Time: 30-40 minutes
Mediterranean Quinoa Pilaf with Feta and Olives
This flavorful pilaf combines the nutty taste of quinoa with the salty tang of feta, the brininess of olives, and the warmth of Mediterranean spices. Perfect for a quick weeknight dinner or a satisfying lunch.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1/4 cup chopped fresh parsley
– 1/4 cup crumbled feta cheese
– 1/4 cup pitted green olives, sliced
– 1 tablespoon olive oil
– 1 teaspoon dried oregano
– Salt and pepper to taste
Instructions:
1. Bring quinoa and water or broth to a boil in a medium saucepan. Reduce heat, cover, and simmer for 15-20 minutes or until quinoa is tender.
2. Fluff cooked quinoa with a fork. Stir in olive oil, parsley, feta, olives, oregano, salt, and pepper.
3. Serve hot, garnished with additional parsley if desired.
Cooking Time: 25-30 minutes
Spicy Southwest Quinoa Pilaf with Black Beans
Add a burst of flavor to your meal with this spicy quinoa pilaf, packed with tender black beans and a hint of southwest flair. Perfect for a quick weeknight dinner or as a healthy lunch option.
Ingredients:
– 1 cup quinoa
– 2 cups water
– 1 can black beans, drained and rinsed
– 1 tablespoon olive oil
– 1 small onion, diced
– 1 clove garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 1/4 teaspoon cayenne pepper (optional)
Instructions:
1. Rinse quinoa and cook according to package instructions using 2 cups water.
2. Heat olive oil in a large skillet over medium-high heat. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Stir in cumin, smoked paprika, salt, pepper, and cayenne pepper (if using). Cook for an additional minute.
4. Add cooked black beans to the skillet and stir to combine with spice mixture.
5. Once quinoa is cooked, fluff with a fork and add to the skillet with black bean mixture. Stir to combine.
6. Serve hot and enjoy!
Cooking Time: 25-30 minutes
Coconut Curry Quinoa Pilaf with Cashews
Experience the warm, comforting flavors of India in this aromatic quinoa pilaf, infused with coconut milk and cashews. This nutritious dish is perfect for a quick weeknight meal or a satisfying side dish.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1/4 cup unsweetened shredded coconut
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper (optional)
– 1 can (14 oz) coconut milk
– 1/2 cup chopped cashews
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Rinse quinoa and cook according to package instructions using water or broth.
2. In a large skillet, toast unsweetened shredded coconut over medium heat until fragrant.
3. Add curry powder, cumin, turmeric, and cayenne pepper (if using). Cook for 1 minute, stirring constantly.
4. Stir in coconut milk and bring to a simmer.
5. Fluff cooked quinoa with a fork and add it to the skillet. Toss until coated with coconut mixture.
6. Add chopped cashews and season with salt to taste.
7. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 25-30 minutes
Garlic Butter Mushroom Quinoa Pilaf
This flavorful pilaf is a perfect accompaniment to any meal, featuring the rich flavors of garlic, buttery mushrooms, and nutty quinoa.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 2 tablespoons unsalted butter
– 1 small onion, finely chopped
– 8 oz mushrooms (button, cremini, or shiitake), sliced
– 3 cloves garlic, minced
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook quinoa according to package instructions using water or broth.
3. In a large skillet, melt butter over medium heat. Add onion and cook until translucent, about 3-4 minutes.
4. Add mushrooms and garlic; cook until mushrooms release their moisture and start to brown, about 5 minutes.
5. Fluff cooked quinoa with a fork. Stir in mushroom mixture and season with salt and pepper to taste.
6. Serve warm, garnished with chopped fresh parsley or thyme if desired.
Cooking Time: About 20-25 minutes
Greek Quinoa Pilaf with Spinach and Tomatoes
This hearty pilaf combines nutty quinoa with the flavors of Greece, featuring tender spinach and juicy tomatoes. Perfect as a side dish or light lunch.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 cup fresh spinach leaves
– Salt and pepper to taste
– Feta cheese crumbles (optional)
Instructions:
1. Rinse quinoa and cook according to package instructions.
2. Heat oil in a large skillet over medium-high heat. Add onion and garlic; cook until softened, about 3 minutes.
3. Add diced tomatoes and cooked quinoa to the skillet. Stir to combine.
4. Reduce heat to low. Simmer for 5-7 minutes or until quinoa is tender and flavors have melded together.
5. Stir in spinach leaves until wilted. Season with salt and pepper to taste.
6. Serve warm, topped with crumbled feta cheese if desired.
Cooking Time: 15-20 minutes
Sun-Dried Tomato and Basil Quinoa Pilaf
A flavorful and nutritious quinoa dish packed with sun-dried tomatoes, fresh basil, and a hint of Mediterranean flair.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1/4 cup sun-dried tomatoes, chopped
– 1/4 cup fresh basil leaves, chopped
– 2 tablespoons olive oil
– Salt and pepper to taste
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a medium saucepan, bring the quinoa and water or broth to a boil.
3. Reduce heat to low, cover, and simmer for about 15-20 minutes or until the quinoa is tender and fluffy.
4. While the quinoa cooks, heat the olive oil in a small skillet over medium heat. Add the chopped sun-dried tomatoes and cook for about 2-3 minutes or until fragrant.
5. Stir in the chopped fresh basil leaves and season with salt and pepper to taste.
6. Once the quinoa is cooked, fluff it with a fork and stir in the tomato-basil mixture.
Cooking Time: 25-30 minutes
Pesto Quinoa Pilaf with Pine Nuts
This recipe combines the nutty flavor of quinoa with the creamy richness of pesto, perfectly balanced by toasted pine nuts. It’s a simple yet impressive side dish that pairs well with a variety of main courses.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1/4 cup freshly made pesto (see our recipe for homemade pesto)
– 1/4 cup pine nuts, toasted
– Salt, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook quinoa according to package instructions using 2 cups of water or broth.
2. Once cooked, fluff the quinoa with a fork and stir in the pesto until well combined.
3. Add toasted pine nuts and season with salt to taste.
4. Garnish with chopped parsley, if desired.
5. Serve hot.
Cooking Time: 20-25 minutes
Cranberry Walnut Quinoa Pilaf
This quinoa pilaf recipe combines the sweetness of cranberries with the crunch of walnuts, all wrapped up in a flavorful and nutritious package. Perfect for a quick weeknight dinner or as a side dish for your next holiday gathering.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1/2 cup fresh or frozen cranberries
– 1/4 cup chopped walnuts
– Salt and pepper to taste
– Optional: 1 tablespoon honey (for a hint of sweetness)
Instructions:
1. Cook quinoa according to package instructions using 2 cups water.
2. Heat olive oil in a large skillet over medium-high heat. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Add cranberries and walnuts to the skillet; cook for an additional 2 minutes, stirring frequently.
4. Fluff cooked quinoa with a fork and add it to the skillet. Toss to combine with the cranberry-walnut mixture.
5. Season with salt, pepper, and optional honey (if using). Serve hot.
Cooking Time: 25-30 minutes
Mexican Quinoa Pilaf with Corn and Avocado
A flavorful and nutritious one-pot dish that combines the nutty goodness of quinoa with the sweetness of corn, creamy avocado, and a hint of Mexican spice.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1 tablespoon olive oil
– 1 small onion, diced
– 1 cup frozen corn kernels
– 1 ripe avocado, diced
– 1 teaspoon cumin
– Salt and pepper to taste
– Optional: chopped cilantro for garnish
Instructions:
1. Rinse quinoa in a fine-mesh strainer and drain well.
2. In a medium saucepan, heat oil over medium-high heat. Add onion and cook until translucent, 3-4 minutes.
3. Add quinoa, water or broth, cumin, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until quinoa is tender.
4. Stir in corn kernels and cook for an additional 2-3 minutes.
5. Fluff quinoa with a fork and stir in diced avocado.
6. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 25-30 minutes
Turmeric Ginger Quinoa Pilaf with Chickpeas
A flavorful and nutritious pilaf that combines the warmth of turmeric and ginger with the comforting goodness of quinoa and chickpeas.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon grated fresh ginger
– 1/2 teaspoon ground turmeric
– Salt, to taste
– 1 can chickpeas (14.5 oz), drained and rinsed
– Fresh parsley or cilantro, chopped (optional)
Instructions:
1. Cook quinoa according to package instructions using 2 cups of water or broth.
2. Heat olive oil in a large skillet over medium heat. Add onion and cook until translucent, about 3-4 minutes.
3. Add garlic, ginger, and turmeric. Cook for an additional minute, stirring constantly.
4. Stir in cooked quinoa, chickpeas, and salt to taste.
5. Serve hot, garnished with chopped parsley or cilantro if desired.
Cooking Time: 25-30 minutes
Roasted Red Pepper and Almond Quinoa Pilaf
A flavorful and nutritious pilaf that combines the sweetness of roasted red peppers with the crunch of toasted almonds, all wrapped up in a fluffy quinoa base.
Ingredients:
– 1 cup quinoa
– 2 cups water or vegetable broth
– 2 tablespoons olive oil
– 1 large red bell pepper, seeded and chopped
– 1/4 cup sliced almonds
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cook quinoa according to package instructions.
3. Toss red bell pepper with olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes or until charred and tender.
4. In a large skillet, toast almonds over medium heat for 5-7 minutes or until fragrant.
5. Add chopped onion and minced garlic to the skillet and cook until softened.
6. Combine cooked quinoa, roasted red peppers, toasted almonds, and chopped parsley (if using) in a serving bowl. Season with salt and pepper to taste.
Cooking Time: 45-50 minutes
Balsamic Glazed Beet and Goat Cheese Quinoa Pilaf
This sweet and savory pilaf combines the natural sweetness of roasted beets, the tanginess of goat cheese, and the nutty flavor of quinoa, all tied together with a rich balsamic glaze.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 2 medium beets, peeled and cubed
– 2 tablespoons olive oil
– 1/4 cup goat cheese, crumbled
– 2 cloves garlic, minced
– 2 tablespoons balsamic vinegar
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss beets with olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes or until tender.
3. Cook quinoa according to package instructions using water or broth.
4. In a pan, combine garlic and balsamic vinegar. Bring to a simmer and cook for 5-7 minutes or until thickened.
5. Fluff cooked quinoa with a fork. Stir in roasted beets, goat cheese, and balsamic glaze. Season with salt and pepper to taste.
6. Garnish with chopped parsley, if desired.
Cooking Time: 45-50 minutes
Thai Peanut Quinoa Pilaf with Cabbage
This flavorful pilaf combines the nutty goodness of quinoa with the creamy richness of peanut sauce, all wrapped up in a bed of crunchy cabbage. Perfect for a quick and satisfying meal.
Ingredients:
– 1 cup quinoa
– 2 cups water or vegetable broth
– 1/4 cup peanut butter
– 2 tablespoons soy sauce
– 2 tablespoons honey
– 1 tablespoon grated ginger
– 1/4 teaspoon red pepper flakes (optional)
– 2 cups shredded cabbage
– Salt and pepper to taste
Instructions:
1. Rinse quinoa and cook according to package instructions using water or broth.
2. In a small bowl, whisk together peanut butter, soy sauce, honey, ginger, and red pepper flakes (if using).
3. Once quinoa is cooked, fluff with a fork and stir in the peanut sauce until well combined.
4. Heat a large skillet over medium-high heat. Add cabbage and cook until slightly caramelized, about 5 minutes.
5. Combine cooked quinoa and cabbage in a serving bowl. Season with salt and pepper to taste.
Cooking Time: 20-25 minutes
Caramelized Onion and Thyme Quinoa Pilaf
Elevate your quinoa game with this savory and aromatic pilaf, perfect as a side dish or light meal. Sweet caramelized onions and fragrant thyme add depth to the nutty quinoa.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1 large onion, thinly sliced
– 2 tablespoons olive oil
– 1 teaspoon dried thyme
– Salt, to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large saucepan, bring quinoa and water/broth to a boil. Reduce heat, cover, and simmer for 15-20 minutes or until quinoa is tender.
3. While quinoa cooks, caramelize onions: Heat olive oil in a separate skillet over medium-low. Add sliced onions and cook, stirring occasionally, for 30-40 minutes or until golden brown.
4. Stir thyme into caramelized onions and season with salt to taste.
5. Fluff cooked quinoa with a fork and stir in the onion-thyme mixture.
Cooking Time: 45-50 minutes
Harissa Spiced Quinoa Pilaf with Roasted Carrots
This vibrant quinoa pilaf combines the warm, aromatic spices of harissa with the natural sweetness of roasted carrots. A perfect side dish or main course for a flavorful and nutritious meal.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1/4 teaspoon harissa powder
– 1 tablespoon olive oil
– 1 large onion, diced
– 2 cloves garlic, minced
– 2 carrots, peeled and chopped into 1-inch pieces
– Salt and pepper to taste
– Fresh parsley or cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a medium saucepan, bring quinoa and water/broth to a boil. Reduce heat, cover, and simmer for 15-20 minutes or until quinoa is tender.
3. While quinoa cooks, toss carrots with olive oil, salt, and pepper on a baking sheet. Roast in the oven for 20-25 minutes or until tender and lightly caramelized.
4. In a large skillet, heat harissa powder and garlic over medium heat for 1 minute.
5. Add cooked quinoa to the skillet, stirring to combine with harissa mixture.
6. Serve pilaf hot, topped with roasted carrots and garnished with fresh herbs if desired.
Cooking Time: 30-40 minutes
Apple Cinnamon Quinoa Pilaf with Pecans
A warm and comforting quinoa pilaf infused with the sweet flavors of apples, cinnamon, and crunchy pecans.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 large apple, peeled and diced
– 1 teaspoon ground cinnamon
– Salt to taste
– 1/4 cup chopped pecans
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium saucepan, bring quinoa and water or broth to a boil. Reduce heat, cover, and simmer for 15-20 minutes or until quinoa is tender.
3. In a large skillet, heat olive oil over medium-high heat. Add onion and garlic; cook until onion is translucent.
4. Add diced apple and cook for an additional 2-3 minutes, or until slightly caramelized.
5. Stir in cinnamon and cooked quinoa.
6. Transfer quinoa mixture to a baking dish and top with chopped pecans.
7. Bake for 10-12 minutes or until pecans are toasted and pilaf is heated through.
Cooking Time: 30-40 minutes
Smoky Paprika Quinoa Pilaf with Roasted Cauliflower
This hearty pilaf combines nutty quinoa with the deep flavor of smoky paprika, perfectly complemented by the tender sweetness of roasted cauliflower. A simple and satisfying side dish or main course.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1 tablespoon olive oil
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon smoked paprika
– Salt and pepper, to taste
– 1 head of cauliflower, broken into florets
Instructions:
1. Preheat oven to 425°F (220°C).
2. Cook quinoa according to package instructions.
3. In a large skillet, heat olive oil over medium-high. Add onion and garlic; cook until softened, about 5 minutes.
4. Stir in smoked paprika and cook for an additional minute.
5. Toss cauliflower with salt, pepper, and any remaining paprika mixture. Spread on a baking sheet and roast for 20-25 minutes, or until tender.
6. Combine cooked quinoa, onion mixture, and roasted cauliflower.
Cooking Time: 30-40 minutes
Lemon Garlic Shrimp Quinoa Pilaf
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1 pound large shrimp, peeled and deveined
– 2 cloves garlic, minced
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley or dill, chopped (optional)
Instructions:
1. Cook quinoa according to package instructions using water or broth.
2. In a large skillet, heat olive oil over medium-high heat. Add garlic and cook for 1 minute until fragrant.
3. Add shrimp to the skillet and cook for 2-3 minutes per side, until pink and cooked through.
4. Remove shrimp from skillet and set aside. Reduce heat to medium-low.
5. Stir in lemon juice and cook for an additional 1-2 minutes, scraping up any browned bits from the bottom of the pan.
6. Fluff cooked quinoa with a fork and stir in lemon-garlic mixture. Season with salt and pepper to taste.
7. Serve warm, garnished with chopped parsley or dill if desired.
Cooking Time: 20-25 minutes
Wild Mushroom and Sage Quinoa Pilaf
Wild Mushroom and Sage Quinoa Pilaf: A hearty and earthy dish that combines the richness of wild mushrooms with the subtle flavor of sage, all wrapped up in a flavorful quinoa pilaf.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cups mixed wild mushrooms (such as chanterelle, oyster, and cremini), sliced
– 2 sprigs fresh sage, chopped
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Rinse quinoa in a fine-mesh strainer and drain well.
2. Heat olive oil in a large saucepan over medium-high heat. Add chopped onion and cook until translucent, about 3-4 minutes.
3. Add sliced mushrooms and cook until they release their moisture and start to brown, about 5 minutes.
4. Stir in chopped sage and cook for an additional minute.
5. Add quinoa and water or broth to the saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until quinoa is tender and fluffy.
6. Season with salt and pepper to taste. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 25-30 minutes
Summary
Get ready to elevate your mealtime with these 20 flavorful quinoa pilaf recipes! From classic Mediterranean combinations to bold and spicy flavors, there’s something for every occasion. Enjoy the brightness of lemon and herbs, the richness of coconut curry, or the savory taste of garlic butter mushrooms. Try pairing quinoa with roasted vegetables, feta and olives, black beans, or cashews for a nutritious and delicious meal. Whether you’re in the mood for something light and refreshing or hearty and satisfying, these pilaf recipes have got you covered.
