The Washington Post

Quick Quinoa Pilaf

Quick Quinoa Pilaf 4.000

Stacy Zarin Goldberg for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

Jan 1, 2019

This quinoa recipe takes less than 30 minutes, start to finish, and makes for a no-brainer side dish or base for a grain bowl.

Whole grains keep you fuller longer, help keep your blood sugar steady, and have more antioxidants and other nutrients than refined grains.

To read the accompanying story, see: This is how to reboot your eating without resorting to a fad diet.

Make Ahead: The pilaf can be refrigerated for up to 4 days, and it can be reheated or served at room temperature.


Servings:
4

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings; makes 4 cups

Ingredients
  • 3 large scallions
  • 1 tablespoon extra-virgin olive oil
  • 1 cup quinoa (rinsed)
  • 1 3/4 cups water
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/3 cup sliced almonds, toasted (see NOTE)

Directions

Thinly slice the scallions, keeping the white/light green parts and dark-green parts separate.

Heat the oil in a medium saucepan over medium heat. Once the oil shimmers, add the white/light green sliced scallions and cook for 1 minute, stirring occasionally, until they have softened.

Add the quinoa and cook for 30 seconds, stirring, until evenly coated. Add the water and bring to a boil, then reduce the heat to low, cover and cook for 15 minutes, or until the water is absorbed. Remove from the heat and allow to sit and steam (covered) for 5 minutes, then uncover and fluff with a fork.

Stir in the salt, pepper, almonds and the sliced dark scallion greens, and serve.

NOTE: Toast the almonds in a small, dry skillet over medium-low heat, until fragrant and lightly browned. Cool before using.

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Recipe Source

From nutritionist and cookbook author Ellie Krieger.

Tested by Lisa Cherkasky.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.

Avg. Rating (4)

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Nutritional Facts

Calories per serving: 230


% Daily Values*

Total Fat: 11g 17%

Saturated Fat: 1g 5%

Cholesterol: 0mg 0%

Sodium: 160mg 7%

Total Carbohydrates: 26g 9%

Dietary Fiber: 4g 16%

Sugar: 0g

Protein: 7g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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