Quinoa Pilaf

on Monday, 16 December 2013. Posted in Vegetable & Side Dishes, Pasta & Grains, Recipes

Cooked like a pilaf, quinoa comes out moist and nutty. You can serve it as is, or serve it underneath saucy things and allow the quinoa to absorb even more flavor.

Serves 4


  • 3 tablespoons olive oil
  • 1 cup minced onion
  • 3 cloves garlic, minced
  • 1/2 jalapeno, minced (optional)
  • 1 cup quinoa, rinsed under cold water
  • 2 cups chicken stock, vegetable stock or water
  • salt & pepper
  • chopped parsley, cilantro or chives, for garnish


Heat the olive oil in a saucepan and saute the onion until translucent. Add the garlic and jalapeno and cook for another 3 - 4 minutes. Season with salt and pepper.

Stir in the quinoa and coat in the olive oil. Add the liquid and bring to a boil. Once boiling, lower to a simmer, cover and cook for 12 - 15 minutes.

Once the quinoa is cooked, turn off the heat and allow to sit for 5 minutes with the lid on. Fluff with a fork, stir in herbs and serve.