Quinoa Vegetable Pilaf

Brighten up your meal rotation with this vibrant Quinoa Vegetable Pilaf. This dish combines the nutty, fluffy texture of perfectly cooked quinoa with a colorful medley of roasted seasonal vegetables and fresh aromatic herbs. Whether you are looking for a nutrient-dense main or a hearty side dish, this recipe offers a satisfying balance of flavor and wholesome ingredients.

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The beauty of this pilaf lies in its simplicity and the way the oven-roasted vegetables integrate with the grains. As the peppers, zucchini, and tomatoes roast, they release their natural juices, creating a savory base that pairs perfectly with the lemon juice and fresh mint finish.

Ingredients

• Grains: 1 cup quinoa (rinsed), 2 cups vegetable broth or water.
• Vegetables: 1 small red bell pepper (diced), 1 small zucchini (diced), 1 small carrot (peeled and diced), 1 small red onion (diced), 1 cup cherry tomatoes (halved), 2 tablespoons olive oil.
• Aromatics & Seasonings: 2 cloves garlic (minced), 1 teaspoon ground cumin, 1 teaspoon dried thyme, ½ teaspoon smoked paprika, salt and freshly ground black pepper (to taste).
• Fresh Herbs & Finish: ¼ cup chopped fresh parsley, 2 tablespoons chopped fresh mint (optional), juice of ½ lemon.

Instructions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

On a large baking sheet, toss the diced bell pepper, zucchini, carrot, red onion, and cherry tomatoes with olive oil, salt, and pepper.

Step 3

Roast the vegetables in the preheated oven for 20–25 minutes, stirring once, until they are golden and tender.

Step 4

While the vegetables roast, combine the rinsed quinoa and vegetable broth in a medium saucepan. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes.

Step 5

Fluff the quinoa gently with a fork.

Step 6

In a large skillet, heat a drizzle of olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds. Stir in the ground cumin, dried thyme, and smoked paprika.

Step 7

Add the cooked quinoa and the roasted vegetables to the skillet. Toss gently to combine and warm everything through.

Step 8

Remove from heat. Add the fresh parsley, mint (if using), and lemon juice. Toss well and adjust seasoning with salt and pepper as needed.

Step 9

Serve warm or at room temperature.

Zusatztipps für die Zubereitung

To ensure the best texture, always rinse your quinoa thoroughly before cooking to remove its natural bitter coating. Letting the quinoa rest covered for five minutes after cooking allows the moisture to distribute evenly, resulting in fluffier grains.

Varianten und Anpassungen

This recipe is highly adaptable. You can swap in any seasonal vegetables you have on hand, such as squash, eggplant, or broccoli. For an extra boost of protein, add a can of drained chickpeas or some crumbled feta cheese if you are not following a vegan diet.

Serviervorschläge

This pilaf is excellent when served alongside grilled fish or roasted chicken. For a complete vegetarian meal, enjoy it as a main dish with a side of hummus or a crisp green salad.

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With its combination of earthy quinoa, sweet roasted vegetables, and bright citrus notes, this pilaf is sure to become a staple in your kitchen. Enjoy the wholesome goodness and vibrant flavors of this simple yet sophisticated dish!

Recipe FAQs

→ Can I use different vegetables?

Absolutely. Swap in any seasonal vegetables you enjoy such as squash, eggplant, broccoli, or green beans. Just adjust roasting times accordingly—harder vegetables need more time while softer ones cook faster.

→ How do I store leftovers?

Store cooled pilaf in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stovetop with a splash of water or broth to refresh the grains.

→ Can I make this ahead?

Yes. Roast vegetables and cook quinoa up to 2 days in advance. Combine and season when ready to serve, adding fresh herbs and lemon juice just before serving for best flavor and texture.

→ Is this suitable for meal prep?

Excellent choice. Portion into individual containers for easy grab-and-go lunches throughout the week. The flavors actually develop and improve after a day or two in the refrigerator.

→ How can I add more protein?

Stir in a can of drained chickpeas, add crumbled feta or goat cheese if not vegan, or serve alongside grilled fish, chicken, or tofu. You can also replace half the vegetable broth with lentils during cooking.

→ Do I need to rinse quinoa?

Yes, always rinse quinoa thoroughly under cold water before cooking. This removes saponin, a natural coating that can make cooked quinoa taste bitter or soapy. Use a fine-mesh strainer for best results.