Quinoa Pilaf

Recipe Image

This recipe makes 4 servings
Recipe Nutrition Info Comments 0
Chef's View
Both first-time and seasoned quinoa eaters will love this dish. In addition to being delicious, quinoa is an excellent source of plant protein and also provides iron, vitamin E, and fiber.


  • 3/4 cup(s) quinoa, dry
  • 1/2 cup(s) nuts, pistachios, unsalted, shelled
  • 1 tablespoon oil, olive, extra-virgin
    plus 1 teaspoon, divided
  • 1 small pepper(s), red, bell
    finely diced
  • 2 medium scallion(s) (green onions)
    thinly sliced
  • 2 teaspoon vinegar, white wine
  • salt
    to taste
  • peppercorns, black
    freshly ground, to taste


  • 1

    Heat oven or toaster oven to 350°F.

  • 2

    Combine 1 3/4 cups water and quinoa in a medium saucepan; bring to a boil. Reduce heat, cover, and simmer until tender, about 15 minutes. Drain and place in a mixing bowl.

  • 3

    While quinoa is cooking, spread pistachios on a baking tray and bake until lightly browned and fragrant, about 10 minutes. Cool and roughly chop.

  • 4

    Heat 1 teaspoon of the oil in a small nonstick skillet over medium heat. Add bell pepper and scallions and cook until softened, about 3 minutes. Add to quinoa, along with pistachios, vinegar, and remaining 1 tablespoon of oil; stir to combine. Season with salt and pepper to taste and serve. 

  • Each serving is 3/4 cup.
Nutritional Information Amount Per Serving
  • Calories260
  • Total Fat14g
  • Saturated Fat1.5g
  • Sodium85mg
  • Carbohydrates28g
  • Dietary Fiber4g
  • Protein8g
  • Cholesterol-
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