Curried Quinoa Pilaf with Pistachios and Cilantro (Dairy Free)

A spiced, aromatic side dish – this curried quinoa pilaf is made with a few simple ingredients and topped with crunchy pistachios, fresh cilantro, and zippy green onions for a boost of flavor and texture that you’ll love! It is easy to make, gluten free, and vegan.

The best curried quinoa pilaf

I think we can all agree that there’s nothing better than a super flavorful and wholesome side dish that brings a simple dinner together like *that* – Right?!

Because sometimes it can feel far too difficult to find something interesting to serve alongside the main event.

And while I love plain quinoa as a grain base for bowls, stews, curries, and salads, adding more warm flavor and texture in the form of curried quinoa with pistachios definitely wins the side dish game!

If you love cooking with quinoa be sure to check out our recipes for Fresh Quinoa Tabbouleh Salad, Quinoa and Fresh Beet Salad, and One Pot Southwest Quinoa and Black Beans!

Recipe features

• It’s a one pot recipe, which means easier prep and less dishes!
• Made primarily with pantry friendly ingredients and customizable garnishes for those moments when you want to whip something delicious up but don’t want to make a special run to the grocery store.
• Ready in 30-ish minutes and mostly hands off cooking time. Which is probably the perfect amount of time to make whatever it is you’re serving it with!

What is a pilaf?

Pilaf is a rice dish that has its origins in the Middle East.

It’s typically made by sautéing rice or another grain in oil or butter, then cooking it in a broth with various seasonings.

The dish can be made with a variety of other ingredients, including vegetables, or dried fruits, depending on local cuisine and preferences. The finished dish is fluffy with distinct grains and can have a wide range of flavors depending on the ingredients used.

Quinoa lends itself perfectly to the pilaf cooking method because it has a mild flavor and easily absorbs the broth and spices’ flavor!

Ingredients and substitutions

You can find the full list of ingredients, along with measurements, in the recipe card below. These are my ingredient notes and recommendations for easy swaps and substitutions!

Quinoa

Quinoa is the main ingredient in this dish. It is a gluten-free grain that comes in varying colors of white, red, or multi-colored. The only difference will be how it looks when it’s done cooking.

You’ll want to use white quinoa for the bright yellow hue you see in these photos!

Olive oil

You’ll use olive oil to sauté the onions and garlic and to toast the quinoa with the spices. Ghee, coconut oil, or avocado oil can be used instead.

Onion and garlic

Onion and garlic add a savory-sweet flavor to the pilaf.

Curry powder, salt, and pepper

To add warm aromatic seasoning.

Vegetable broth

Vegetable broth is used to cook the quinoa and add flavor to the dish. Chicken broth is a good substitute.

Garnishes – cilantro, pistachios, and green Onions

Cilantro, pistachios, and green onions are used as garnishes to an additional layer of flavor, texture, and color to the dish. You can use as much or as little of these garnishes as you like! Toasted almonds, parsley, dried cherries or cranberries, raisins, or pickled red onion would all be delicious alternatives.

Whether you choose to use pistachios, cilantro, green onions, or something different, I would encourage you NOT to skip the garnishes. In my book, they are a non-negotiable and truly take this recipe to the next level!

How to make perfect quinoa

Okay.

I feel like this section could almost be titled, “How to make quinoa that’s not mushy and gross,” because no one should have to suffer through a disappointing pot of quinoa ever again.

I know I’m not the only one who feels this way!

Here are the key points of what I’ve learned over years of making quinoa:

Give it a good rinse

Some packaged quinoa that you buy at the store will be labeled as “pre-rinsed”. If that’s the case for you, skip this step.

But if your package doesn’t say that, or you’re not sure, you want to give it a good rinse before cooking.

Because quinoa grains are so small, the easiest way to rinse your quinoa is with a fine mesh strainer.

Perfecting the quinoa to water ratio

I always use significantly less water than most package instructions instruct you to.

My magic ratio? 1 part quinoa : 1 part water.

Most recipes and package instructions will tell you to use a ratio of 1 part quinoa to 2 parts water. But I have found through years of testing that an equal ratio of quinoa to water works much better.

This is when the effortless magic happens. And by magic, I mean perfectly FLUFFY, soft, and tender quinoa with no sign of mush or extra liquid in sight.

How long should it take to cook quinoa?

For the best results, I like to cook quinoa on super low heat for 25 minutes and then remove it from the heat to steam with the lid off.

This allows the grain to fully cook and “pop” open, keeping the quinoa light and fluffy! <– IDEAL!

How to make curried quinoa pilaf

Step-by-step instructions

Step 1: Rinse quinoa

Rinse quinoa in a fine mesh strainer until water runs clear. Set the strainer over a bowl to finish draining.

Step 2: Sauté onion and garlic, and toast quinoa with spices

Heat olive oil over medium heat. Add diced onion and chopped garlic and sauté until onions are translucent and garlic is aromatic. Add rinsed and drained quinoa along with spices. Stir and cook until quinoa is dry and spices start sticking to the bottom of the pot.

Step 3: Cook quinoa with broth

Add broth and scrape up any stuck-on bits from the bottom of the pot. Bring up to a boil. Stir one more time and reduce heat to low. Cover and cook for 25 minutes – until all the liquid is absorbed. Allow steam and heat to release for about 5 minutes before fluffing with a fork. 

Step 4: Season and serve

Season to taste with salt and serve topped with chopped pistachios, fresh cilantro, and thinly sliced green onions as desired, and serve!

Serving Suggestions

As a side dish

Curried Quinoa Pilaf is a great side dish to serve with roasted vegetables, grilled meats, or fish. The nutty flavor of the quinoa pairs well with the warm spices in the curry powder, making it a versatile addition to any meal!

As the base for a quinoa bowl

If you’re looking for a wholesome and filling lunch or dinner option, try using this curried quinoa as the base for a quinoa bowl like this Roasted Veggie Protein Bowl. Top it with your favorite vegetables, protein, and a drizzle of dressing for a satisfying meal.

With chicken, tofu, lentils, or chickpeas

This quinoa dish is a great vegetarian recipe on its own, but it also pairs well with chicken, tofu, cooked lentils, or chickpeas!

Storage and Reheating

Storage

• Cover and refrigerate any leftovers in an airtight container for up to 4 days.
• You can also freeze this pilaf for up to 3 months. Make sure to store it in a freezer-safe container or bag.
• Label the container or bag with the date so you can keep track of how long it’s been in the freezer!

Reheating

• To reheat in the microwave: Place quinoa in a microwave-safe bowl and gently break up any big clumps. Cover the bowl with a damp paper towel to prevent it from drying out. Warm for 1-2 minutes until heated through, stopping to stir if necessary.
• To reheat on the stove top: If you prefer to reheat the quinoa on the stovetop, add a splash of water or broth to the pot with quinoa and cover. Warm on medium low heat, stirring occasionally, until heated through.

If you enjoyed this recipe, we’d love it if you would take 5 seconds to rate and review it below! It’s also super helpful for other readers if you share any modifications you made to the recipe. 

And thank you for sharing your kitchen with NK. We’re so grateful you’re here!

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