Description
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.
Ingredients
Scale
For quinoa pilaf
- 1 cup quinoa
- 1 tablespoon olive oil
- 1/2 cup finely diced onion
- 1 clove of garlic, chopped
- 2 teaspoons curry powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 1/2 cups vegetable or chicken broth
Garnishes
- Chopped pistachios
- Fresh cilantro
- Thinly sliced green onions
Instructions
- Rinse quinoa in a fine mesh strainer until water runs clear. Set the strainer over a bowl to finish draining.
- Sauté onion and garlic, and toast quinoa with spices. Heat olive oil in a medium sized pot over medium heat. Add diced onion and chopped garlic and sauté, stirring frequently, until onions are translucent, and garlic is aromatic – about 3-4 minutes. Add rinsed and drained quinoa along with curry powder, salt, and pepper. Continue to cook for another 1-2 minutes, stirring frequently, until quinoa is dry and spices start to stick to the bottom of the pot.
- Cook quinoa with broth. Add broth and scrape up any stuck-on bits from the bottom of the pot. Bring to a boil. Stir one more time and reduce heat to lowest heat setting. Cover and cook for 25 minutes – until all the liquid is absorbed. Remove from the stove top and take off the lid. Allow steam and heat to release for about 5 minutes before fluffing with a fork.
- Season, garnish, and serve. Season to taste with salt and serve topped with chopped pistachios, fresh cilantro, and thinly sliced green onions as desired. Enjoy!
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Side dish
- Method: Stove top