Best 2 Spring Vegetable And Quinoa Pilaf Recipes

Spring is the season of vibrant colors and bursting flavors, and what better way to celebrate it than with a delicious and nutritious dish featuring the freshest vegetables and quinoa? Our "Spring Vegetable and Quinoa Pilaf" recipe is a delightful culinary creation that captures the essence of this bountiful season. With its vibrant medley of tender-crisp vegetables, fluffy quinoa, and aromatic herbs, this dish is a symphony of flavors and textures that will tantalize your taste buds and leave you feeling energized and satisfied.

Let's cook with our 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:

Mise en place: Before you start cooking, measure and prep all of your ingredients. This will help you stay organized and ensure that you don't forget anything.
Use fresh, seasonal vegetables. Spring is a great time to find fresh, flavorful vegetables at your local farmers market or grocery store. Look for asparagus, peas, carrots, radishes, and spinach.
Cook the quinoa according to the package directions. Quinoa is a versatile grain that can be cooked in a variety of ways. Be sure to follow the instructions on the package to ensure that it is cooked properly.
Don't overcook the vegetables. Vegetables should be cooked until they are tender but still have a bit of a crunch. Overcooked vegetables will be mushy and bland.
Season the pilaf to taste. Add salt, pepper, and other seasonings to taste. You can also add a squeeze of lemon juice or a dollop of yogurt for extra flavor.

Conclusion:

Spring vegetable and quinoa pilaf is a delicious, healthy, and easy-to-make dish that is perfect for a spring meal. It is packed with fresh, seasonal vegetables and quinoa, and it is seasoned to perfection. This pilaf is sure to be a hit with your family and friends.