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- 1 cup quinoa, rinsed - 2 cups vegetable broth - 1 tablespoon olive oil - 1 small onion, finely chopped - 2 garlic cloves, minced - 1 cup bell peppers (any color), diced - 1 carrot, diced - 1/2 cup peas (fresh or frozen) The main ingredients create a base for our pilaf. Quinoa is the star. It cooks up fluffy and full of protein. Use vegetable broth for rich flavor. A touch of olive oil adds nice depth. Onion and garlic give a sweet aroma. Bell peppers and carrot add crunch and color. Peas bring a pop of sweetness. - Zest of 1 lemon - Juice of 1 lemon - 1 tablespoon fresh parsley, chopped - 1 tablespoon fresh dill, chopped - Salt and pepper to taste Herbs and seasonings bring life to the dish. Lemon zest and juice give bright flavor. Fresh parsley and dill add a burst of green goodness. Salt and pepper balance the flavors. These simple ingredients make the pilaf shine. - Medium saucepan - Measuring cups and spoons - Knife and chopping board You need just a few tools to make this dish. A medium saucepan works best for cooking quinoa. Use measuring cups and spoons for accuracy. A knife and chopping board help prepare your veggies. With these items, you are ready to cook! {{ingredient_image_1}} - Rinse quinoa: Start by placing one cup of quinoa in a fine-mesh sieve. Rinse it under cold water for about 30 seconds. This removes the bitter coating called saponin. Rinsing helps your quinoa taste nice and fresh. - Chop vegetables: Next, finely chop one small onion and mince two garlic cloves. Dice one cup of bell peppers, any color you like. Then, dice one carrot and get half a cup of peas ready. Fresh or frozen peas work well. - Sauté onions and garlic: Heat one tablespoon of olive oil in a medium saucepan over medium heat. Add the chopped onion and sauté for 3-4 minutes. When the onion turns translucent, add the minced garlic. Cook for another 2-3 minutes until fragrant. - Add bell peppers, carrots, and peas: Now, toss in the diced bell peppers, carrots, and peas. Stir everything together and let it cook for 2 more minutes. This helps the veggies soften and mix their flavors. - Stir in quinoa and vegetable broth: Add the rinsed quinoa to the pan and mix well with the veggies. Then, pour in two cups of vegetable broth. Raise the heat until it boils. Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes. The quinoa will soak up all the broth and become fluffy. - Fluff quinoa after resting: When the quinoa is cooked, remove the pan from the heat. Let it sit covered for 5 minutes. This extra time helps the grains finish cooking. Then, use a fork to fluff the quinoa gently. - Stir in lemon and herbs: Finally, mix in the zest and juice of one lemon, along with one tablespoon each of chopped parsley and dill. Season with salt and pepper to taste. This adds a fresh, bright flavor to your pilaf. Serve it warm and enjoy! - To ensure perfect quinoa texture, rinse it well before cooking. This step removes bitterness. - Adjust cooking time based on quinoa type. White quinoa cooks in about 15 minutes. Red or black quinoa may take a bit longer. - You can add spices like cumin or paprika for extra warmth. These spices boost the dish’s flavor. - Mix in different vegetables, like zucchini or corn. This change keeps the pilaf fresh and exciting. - Pair this pilaf with grilled chicken or fish. The lightness of quinoa complements these proteins well. - Serve it as a salad base. Add fresh greens and a light dressing for a bright meal. Pro Tips Rinse the Quinoa: Always rinse quinoa under cold water before cooking to remove its natural coating, called saponin, which can give a bitter taste. Use Homemade Broth: If possible, use homemade vegetable broth for a fresher flavor. Store-bought broths can be high in sodium, so choose low-sodium options if necessary. Add More Veggies: Feel free to add more vegetables like zucchini or spinach for additional flavor and nutrition. Just adjust cooking times accordingly. Let it Sit: After cooking, let the quinoa sit covered for a few minutes to allow it to fluff up perfectly before serving. {{image_2}} You can easily make this dish gluten-free by checking your vegetable broth. Most brands are gluten-free, but always read labels. For a vegan version, simply ensure your broth is plant-based. This recipe is already vegan-friendly, so you can enjoy it without any changes. For a Mediterranean twist, add olives and sun-dried tomatoes. These ingredients add a salty punch. A spicy version is fun too! Just toss in some diced jalapeños for heat. This gives the pilaf a whole new kick and makes it exciting. Using seasonal vegetables can make this dish even better. In spring, try adding fresh asparagus or peas. In summer, zucchini or cherry tomatoes work well. Fall brings sweet potatoes or butternut squash, while winter is great for hearty vegetables like Brussels sprouts or carrots. Mixing in these fresh veggies can enhance the taste and nutrition of your pilaf. To keep your Lemon Herb Quinoa Pilaf fresh, store it in an airtight container. Place the container in the fridge. It stays good for about 3 to 5 days. If you want to save it longer, you can freeze it. Use a freezer-safe container or bag, and it can last for up to 2 months. When you are ready to eat the leftovers, you can reheat quinoa pilaf in a few ways. The best method is to use the microwave. Place the pilaf in a bowl, add a splash of water, and cover it. Heat for 1 to 2 minutes, stirring halfway. You can also reheat it on the stove. Just add it to a pan over low heat and stir until warm. In the fridge, Lemon Herb Quinoa Pilaf lasts about 3 to 5 days. In the freezer, it can last for up to 2 months. After this time, the quality may drop, but it is still safe to eat. Always check for signs of spoilage before consuming. To make quinoa fluffy, follow these steps: - Rinse the quinoa before cooking. This removes bitter saponins. - Use the right water-to-quinoa ratio. For every cup of quinoa, use two cups of liquid. - Bring the liquid to a boil first. This helps the quinoa cook evenly. - Cover the pot and reduce heat to low. This keeps the steam in. - Let it sit covered after cooking. This step is key for fluffiness. Fluff the quinoa gently with a fork after it rests. This separates the grains and gives a light texture. Yes, you can use water instead of broth. However, using broth adds more flavor. If you choose water, consider adding herbs or spices to boost taste. You might use a bit more salt too. Adjust the seasoning to keep the dish tasty. Lemon Herb Quinoa Pilaf pairs well with many dishes: - Grilled chicken or fish for protein. - Roasted veggies for a hearty meal. - A fresh salad for a lighter option. - Stuffed peppers for a fun twist. This pilaf works as a great side dish or a light main course. Feel free to mix and match with your favorite proteins and veggies! This blog post covered how to make a tasty lemon herb quinoa pilaf. We explored main ingredients, herbs, and equipment needed. I shared step-by-step instructions and helpful tips for perfect texture. We also discussed dietary variations and storage. In conclusion, this dish offers flexibility and flavor. You can personalize it or enjoy it as is. Now, it's your turn to try making this healthy meal!

Lemon Herb Quinoa Pilaf

A refreshing and healthy quinoa dish with lemon and herbs, perfect as a side or light main meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients
  

  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup bell peppers (any color), diced
  • 1 medium carrot, diced
  • 0.5 cup peas (fresh or frozen)
  • 1 zest of lemon
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon fresh dill, chopped
  • to taste salt and pepper

Instructions
 

  • In a medium saucepan, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
  • Add the minced garlic and diced bell peppers to the pan, and sauté for another 2-3 minutes until the peppers begin to soften.
  • Stir in the diced carrot and peas, cooking for an additional 2 minutes.
  • Add the rinsed quinoa to the pan and stir well to combine with the vegetables.
  • Pour in the vegetable broth, and bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and let simmer for about 15 minutes, or until the quinoa is cooked and has absorbed all the liquid.
  • Once the quinoa is cooked, remove the pan from heat and let it sit covered for 5 minutes.
  • Fluff the quinoa with a fork, then stir in the lemon zest, lemon juice, chopped parsley, and dill. Season with salt and pepper to taste.
  • Serve warm as a side dish or as a light main meal.

Notes

Great served warm or at room temperature.
Keyword healthy, herbs, lemon, quinoa, vegetarian