Quinoa Pilaf Recipe

Day 11 of my 30 Days of Clean Eating Challenge.  This Quinao Pilaf recipe is great and one of my favorite’s!

I made it last night and I could make a meal out of it all by itself. But I did have it with this Tipalia fish recipe and broccoli tonight.

You can easily ADD different vegetables to this recipe  (Spinach, Kale, Zuccini, Squash are all good).  I have even made it with diced chicken as well.

Ingredients

2 TBSP of coconut oil or olive oil

1 medium onion, chopped

4 cloves of garlic, minced

2 celery stalks, sliced thin

6-8 baby carrots, sliced thin

Salt and pepper to taste

1 lb. of sliced mushrooms

1 cup of quinoa

2 cups of water (you can also use 1 cup of water and 1 cup of chicken stock for a richer flavor)

Directions

1. Heat oil and then add celery, carrots, onion and garlic.

2. Cook for about 5 minutes until celery and carrots get a little tender. I prefer mine very tender but if you prefer more crunchy veggies you can add your mushrooms now.

3. Add mushrooms and cook for another 5 – 10 minutes until they reach desired tenderness.

4. Add 2 cups of water and then 1 cup of quinoa.

5. Bring to a boil and then reduce to low and cook for 20 minutes.

ENJOY!

Day 11: 30 Days of Clean Eating | The Best Quinoa Pilaf Recipe

This Quinoa Pilaf is a wonderful, healthy side dish to make in place of rice. It's loaded with vegetables and full of flavor.

Print Pin Rate

Course: Side Dish

Cuisine: American

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Servings: 4

Calories: 263kcal

Author: Sherri Hagymas

Ingredients

• 2 TBSP of coconut oil or olive oil
• 1 medium onion chopped
• 4 cloves of garlic minced
• 2 celery stalks sliced thin
• 6-8 baby carrots sliced thin
• Salt and pepper to taste
• 1 lb. of sliced mushrooms
• 1 cup of quinoa
• 2 cups of water you can also use 1 cup of water and 1 cup of chicken stock for a richer flavor

Instructions

• Heat oil and then add celery, carrots, onion and garlic.
• Cook for about 5 minutes until celery and carrots get a little tender. I prefer mine very tender but if you prefer more crunchy veggies you can add your mushrooms now.
• Add mushrooms and cook for another 5 - 10 minutes until they reach desired tenderness.
• Add 2 cups of water and then 1 cup of quinoa.
• Bring to a boil and then reduce to low and cook for 20 minutes.

Nutrition

Calories: 263kcal | Carbohydrates: 36g | Protein: 10g | Fat: 9g | Saturated Fat: 6g | Sodium: 37mg | Potassium: 739mg | Fiber: 5g | Sugar: 4g | Vitamin A: 2160IU | Vitamin C: 6.4mg | Calcium: 48mg | Iron: 2.8mg

Tried this recipe?Mention @ToSimplyInspire or tag #ToSimplyInspire!