Quinoa Pilaf

    50 min

    Quinoa is a nutty seed native to South America. It can be found in most health shops. For an even more flavorful pilaf, use vegetable stock in place of the water.

    97 people made this

    Serves: 3 

    • 1 tablespoon olive oil
    • 1/2 onion, chopped
    • 1 stalk celery, chopped
    • 2 carrots, diced
    • 75g (3 oz) quinoa
    • 225ml (8 fl oz) hot water
    • 1 bay leaf
    • 1 tablespoon lemon zest
    • 1 tablespoon lemon juice
    • 75g (3 oz) frozen garden peas, thawed
    • salt and freshly ground black pepper to taste

    Prep:30min  ›  Cook:20min  ›  Ready in:50min 

    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.
    2. Using a sieve, 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 the boil. Cover, and reduce heat to medium low. Simmer for 15 to 20 minutes, or until liquid is absorbed and quinoa is tender.
    3. Discard bay leaf. Stir in peas, and season to taste with salt and pepper. Serve.

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    Reviews in English (75)


    Something else. 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 stock 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!!!  -  24 Jul 2008


    Used different ingredients. Substitued veg. stock for the water - used soybeans instead of peas, green pepper instead of celery. Came out pretty tasty. Definitly packed with protein due to quinoa and edamame!  -  24 Jul 2008


    Altered ingredient amounts. Great recipe really tasty! Matt  -  22 Jun 2011