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    Home » Recipes » Side Dishes

    Quinoa Pilaf Recipe

    Published: Jan 14, 2016 · Modified: Apr 8, 2025 by Sherri · This post may contain affiliate links · Leave a Comment

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    The Best Quinoa Pilaf Recipe

    This Quinao Pilaf recipe is great and one of my favorites! You can easily add different vegetables to this recipe. Spinach, Kale, Zucchini, 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

    How to Make This Easy Quinoa Pilaf

    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.

    If you like this recipe, please leave us a comment and rate it in the recipe card. We would love for you to join us and over 350,000 followers on Facebook and Pinterest. For more behind the scenes and everyday life, follow me on Instagram and TikTok too!

    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 minutes
    Cook Time: 35 minutes minutes
    Total Time: 45 minutes 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

    Nutritional Disclosure

    Nutrition information is automatically calculated and should only be used as an approximation.

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