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    Home » Recipes » Side Dishes » Quinoa Pilaf Recipe

    Quinoa Pilaf Recipe

    By Sherri On January 14, 2014, Updated April 30, 2020 Leave a Comment

    161 shares
    5 from 1 vote
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    quinoa with mushrooms and slices of carrots

    The Best 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 tablespoon 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)

    Quinoa-Pilaf-Recipe1

    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!

    quinoa with mushrooms and slices of carrots

    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.
    5 from 1 vote
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    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 tablespoon 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!

     

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    Filed Under: Healthy Recipes, Recipes, Side Dishes

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    Sherri Hagymas leaning on a counter with a white coffee mug

    Hi there! I’m Sherri I love creating a variety of easy recipes that anyone can make and enjoy! From healthy to comforting, I hope you find something that inspires you!.

    More about me →

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