Best 2 Quinoa And Spring Vegetable Pilaf Recipes

Quinoa and spring vegetable pilaf is a delightful dish that combines the nutty flavor of quinoa with the vibrant colors and flavors of fresh spring vegetables. This pilaf is a perfect meal for a light lunch or dinner and can be served as a side dish or main course. It's also a great way to use up any leftover vegetables you may have on hand, making it a versatile and budget-friendly option. Packed with protein, fiber, and essential vitamins and minerals, this dish is a nutritious and satisfying meal that's sure to please everyone at the table.

Here are our top 2 tried and tested recipes!

SPRING VEGETABLE AND QUINOA PILAF

Spring Vegetable and Quinoa Pilaf image

Provided by Lora Zarubin

Yield Makes 4 servings

Number Of Ingredients 13

Ingredients

1 3/4 cups low-salt chicken broth
1/2 teaspoon coarse sea salt plus additional for seasoning
1 cup quinoa, rinsed and drained 3 times
6 baby golden beets, peeled, cut into 1/3-inch cubes
3 tablespoons olive oil
2 garlic cloves, minced
1 cup 1/2-inch pieces orange bell peppers
1 cup 1/2-inch pieces red bell peppers
1/2 pound asparagus, trimmed, cut on diagonal into 3/4-inch pieces
1 cup 1/2-inch pieces trimmed baby zucchini (about 6 ounces)
Freshly ground black pepper
4 green onions, thinly sliced
1 tablespoon chopped fresh Italian parsley

Steps:

Bring broth and 1/2 teaspoon sea salt to boil in medium saucepan; add quinoa. Cover, reduce heat to low, and simmer until quinoa is tender and broth is absorbed, about 15 minutes. Remove from heat; fluff with fork. Cover and reserve.
Meanwhile, bring 1 1/4 cups water to boil in large nonstick skillet over medium heat. Add beets. Cover and cook until beets are tender, about 8 minutes. Uncover; cook until any water in skillet evaporates. Increase heat to medium-high. Add olive oil and garlic; sauté 30 seconds. Add all bell peppers, asparagus, and zucchini. Sprinkle with sea salt and black pepper. Sauté until just tender, about 8 minutes. Add cooked quinoa, green onions, and parsley to vegetables in skillet; toss to combine. Season with sea salt and pepper.

QUINOA AND SPRING VEGETABLE PILAF

Quinoa and Spring Vegetable Pilaf image

Provided by Bon Appétit Test Kitchen

Categories Side Sauté Fourth of July Picnic Low Fat Vegetarian Quick & Easy Low Cal Mother's Day Dinner Lunch Spring Family Reunion Healthy Low Cholesterol Engagement Party Party Potluck Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 servings

Number Of Ingredients 11

Ingredients

1 1/2 cups quinoa, well rinsed
1 cup vegetable broth
2 cups frozen petite peas, thawed, divided
5 tablespoons chopped fresh mint leaves, divided
1 garlic clove, peeled
3 tablespoons butter
1 large leek (white and pale green parts only), halved, thinly sliced (about 1 cup)
3/4 cup sliced shallots
8 ounces fresh shiitake mushrooms, stemmed, thickly sliced
1 14-ounce bunch asparagus, trimmed, cut on diagonal into 1-inch pieces
Ingredient Info: Quinoa is a grain with a texture similar to that of couscous; it's available at supermarkets and natural foods stores

Steps:

Bring 2 1/2 cups water to boil in small saucepan. Add quinoa and 1 teaspoon salt; return to boil, then reduce heat to low, cover, and simmer until quinoa is tender and water is absorbed, 15 to 17 minutes. Drain if necessary.
Puree broth, 1 cup peas, 4 tablespoons mint, and garlic in blender until smooth
Melt butter in large nonstick skillet over medium heat. Add leek and shallots; sauté until soft and light brown, about 4 minutes. Stir in mushrooms, then asparagus; sauté until mushrooms are tender and asparagus is crisp-tender, about 5 minutes. Mix in puree and 1 cup peas; stir until heated through, about 2 minutes. Add quinoa; stir to coat.
Divide pilaf among bowls; sprinkle with remaining 1 tablespoon mint and serve.

Tips:

For a more flavorful pilaf, use vegetable broth or stock instead of water.
Add a teaspoon of garam masala or curry powder to the pilaf for a warm, spicy flavor.
If you don't have fresh vegetables on hand, you can use frozen or canned vegetables instead.
To make the pilaf ahead of time, cook it according to the recipe and then let it cool completely. Store the pilaf in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months.
When you're ready to serve the pilaf, reheat it in a saucepan over medium heat until it's warmed through.

Conclusion:

Quinoa and spring vegetable pilaf is a delicious, healthy, and versatile dish that's perfect for a weeknight meal or a special occasion. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a new and exciting way to enjoy quinoa, give this recipe a try!