Lemon Garlic Quinoa Pilaf

$- 1 cup quinoa, rinsed - 2 cups vegetable broth - 2 tablespoons olive oil - 4 cloves garlic, minced - 1 small onion, finely chopped - 1 red bell pepper, diced - 1 cup frozen peas - 1 lemon (zest and juice) - Salt and pepper to taste - Fresh parsley, chopped (for garnish) For this recipe, I use one cup of quinoa. Rinsing it removes bitter saponins. I find that two cups of vegetable broth give the quinoa a nice flavor. The olive oil adds richness, while the garlic and onion bring depth. The red bell pepper and peas add color and sweetness. One lemon gives a fresh, zesty kick. You can adjust the salt and pepper based on your taste. You can add more veggies like carrots or spinach. Nuts like almonds or walnuts give crunch. For protein, try adding chickpeas or cooked chicken. Fresh herbs like dill or basil can change the flavor profile. Feel free to experiment based on what you have at home! {{ingredient_image_1}} First, rinse 1 cup of quinoa under cold water. This step helps remove any bitter taste. Next, in a medium saucepan, combine the rinsed quinoa with 2 cups of vegetable broth. Bring the mixture to a boil over medium-high heat. Once boiling, cover the pot and lower the heat to low. Let it simmer for about 15 minutes, or until the quinoa absorbs all the liquid. After cooking, remove the pot from heat and let it sit, covered, for 5 minutes. Fluff the quinoa with a fork before moving on. While the quinoa cooks, take a large skillet and heat 2 tablespoons of olive oil over medium heat. Add 1 small chopped onion to the skillet and sauté for 3-4 minutes. Cook until the onion becomes soft and translucent. Next, stir in 4 minced garlic cloves and sauté for an additional minute. Be careful not to let the garlic burn, as this can make it taste bitter. Then add 1 diced red bell pepper and 1 cup of frozen peas. Cook the vegetables for about 5 minutes until they are tender. Now it’s time to mix everything together. Add the cooked quinoa to the skillet with the sautéed vegetables. Stir well to combine all the ingredients, ensuring they are evenly mixed. Next, zest and juice 1 lemon, adding both to the skillet. Stir to combine the flavors. Season with salt and pepper to taste. Cook everything together for an additional 2-3 minutes to heat through and meld the flavors. Finally, remove the skillet from heat and garnish your pilaf with freshly chopped parsley before serving. To make your Lemon Garlic Quinoa Pilaf pop, use fresh ingredients. Fresh garlic and lemon zest give the dish a bright taste. I love to squeeze fresh lemon juice at the end. It lifts all the flavors and adds a nice zing. Adjust salt and pepper to your liking. Taste as you go to find that perfect balance. Rinsing quinoa is key. It removes a natural coating called saponin, which can taste bitter. Using vegetable broth instead of water boosts the flavor. Bring the broth to a boil before adding quinoa. Once it bubbles, turn the heat down low and cover. Let it simmer for 15 minutes. This helps the quinoa cook evenly. Letting it sit after cooking makes it fluffy. Fluff with a fork for the best texture. Serve your pilaf in a large bowl for a beautiful display. I like to sprinkle fresh parsley on top for color. Add lemon wedges on the side for a nice touch. This makes it easy for guests to add more lemon if they want. Pair it with a green salad for a fresh meal. A colorful presentation makes the dish more inviting and fun! Pro Tips Use Fresh Ingredients: Fresh garlic and vegetables will enhance the flavors significantly compared to dried or frozen alternatives. Perfect Quinoa Cooking: Rinse the quinoa thoroughly before cooking to remove any bitterness from the saponins coating the seeds. Customize Your Veggies: Feel free to substitute or add other vegetables like spinach, zucchini, or carrots based on your preference or seasonal availability. Make It a Meal: This pilaf pairs wonderfully with grilled chicken or fish, turning it into a hearty main dish. {{image_2}} You can boost the protein in Lemon Garlic Quinoa Pilaf easily. Try adding cooked chicken, shrimp, or tofu. Each option brings its own taste. For chicken, use grilled or rotisserie for a quick fix. For shrimp, sauté it in the same pan as the veggies. Tofu works well too; just cube it and add it with the veggies. These additions make the dish heartier and more filling. This dish is already vegetarian and can be vegan too! To stay vegan, skip any animal protein. You can add chickpeas for extra protein and fiber. They pair well with the garlic and lemon flavors. Another great option is lentils. They add a nice texture and taste. Both options keep the dish healthy and satisfying while ensuring everyone can enjoy it. You can switch up the veggies based on what is in season. In spring, add asparagus or snap peas for crunch. In summer, zucchini and corn bring sweetness. In fall, try butternut squash or kale for warmth. Each choice makes the pilaf taste fresh and new. Just remember to adjust the cooking time based on the vegetable you choose. This keeps the dish colorful and full of flavor all year round. You can store Lemon Garlic Quinoa Pilaf in an airtight container. Let it cool to room temperature first. Keep it in the fridge for up to four days. Label the container with the date so you know when to eat it. To reheat, use a microwave or stovetop. If using a microwave, place it in a bowl and add a splash of water. Heat for one to two minutes. Stir halfway through to ensure even heating. On the stovetop, warm it in a pan over low heat. Add a little broth or water to avoid drying out. You can freeze Lemon Garlic Quinoa Pilaf for up to three months. Use freezer-safe containers or bags. Make sure to remove as much air as possible. When ready to eat, thaw it overnight in the fridge. Reheat it as mentioned above. Enjoy your tasty meal later! Yes, you can use brown rice. However, the cooking time will change. Brown rice takes about 45 minutes to cook. You will also need more water—about 2.5 cups for 1 cup of brown rice. The flavor will be different, too. Quinoa has a nutty taste, while brown rice is earthier. This dish is already gluten-free since it uses quinoa. Just check your vegetable broth to ensure it’s gluten-free. Some broths may contain gluten. You can also add gluten-free veggies, like carrots or zucchini, for extra flavor. Lemon Garlic Quinoa Pilaf pairs well with many dishes. You can serve it with grilled chicken, fish, or roasted vegetables. A crisp green salad is a great choice, too. For a fun twist, try it with a spicy chickpea dish. This adds warmth and flavor to your meal. You learned how to make a tasty Lemon Garlic Quinoa Pilaf. We covered the ingredients, measurements, and some optional add-ins. Then, we went through the steps for cooking quinoa and sautéing veggies. I shared tips to boost flavor and present your dish nicely. Finally, I discussed variations, storage advice, and answered common questions. Experiment with flavors and ingredients. This dish is quick, healthy, and full of options. Enjoy your cooking!$

A refreshing and nutritious quinoa pilaf infused with lemon and garlic, perfect as a side dish or a light main course.

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine Mediterranean

Servings 4

Calories 250 kcal

Ingredients

1 cup quinoa, rinsed
2 cups vegetable broth
2 tablespoons olive oil
4 cloves garlic, minced
1 small onion, finely chopped
1 medium red bell pepper, diced
1 cup frozen peas
1 whole lemon (zest and juice)
to taste salt and pepper
to taste fresh parsley, chopped (for garnish)

Instructions

In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil over medium-high heat, then cover and reduce the heat to low. Simmer for about 15 minutes or until the quinoa is cooked and all the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork.
While the quinoa is cooking, heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic and sauté for an additional minute, being careful not to burn the garlic.
Add the diced red bell pepper and frozen peas to the skillet. Cook for about 5 minutes until the vegetables are tender.
Incorporate the cooked quinoa into the skillet and mix well with the sautéed vegetables.
Add the lemon zest and lemon juice, stirring to combine. Season with salt and pepper to taste.
Cook for an additional 2-3 minutes to heat through and meld the flavors together.
Remove from heat and garnish with freshly chopped parsley before serving.

Notes

Serve the pilaf in a large bowl, garnished with lemon wedges and a sprinkle of parsley for a fresh look. Pair it with a crisp green salad for a complete meal.

Keyword healthy, pilaf, quinoa, vegetarian