Tasty Quinoa Pilaf
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Tasty Quinoa Pilaf is what I call quinoa with a little pizzazz!
This is not only a healthy side dish but a gorgeous one as well! Just look at the variety of colors! It kind of makes me feel like it should be a summer recipe, but I actually make it more often during the winter months.
This versatile quinoa pilaf can be served warm or cold. For example, warm to a potluck or family gathering, or cold on a picnic.
There’s a lot to like about quinoa, for example:
- Quinoa is a fantastic plant-based protein source, 8 grams in 1 cup cooked.
- Antioxidants are abundant in quinoa as well as some healthy fats.
- Fiber is no stranger to quinoa; there are 5 grams in 1 cup cooked.
- Quinoa is gluten-free and an option for Low FODMAP diets.
To Make This Tasty Quinoa Pilaf You Will Need These Ingredients:
- Vegetable or chicken broth
- Olive oil
- Sun-dried tomatoes
- Garlic ~ substitute garlic replacer for Low FODMAP
- Shallots ~ substitute green onion tops for Low FODMAP
- Jalapeno pepper
- Black pepper
Here are some ways you might serve quinoa pilaf:
- As a vegetarian meal with vegetables or a creamy squash soup like Simple Butternut & Sweet Potato.
- A side dish to any meat of your choice, I especially like it with a barbecue.
- Chilled and packed along in a picnic.
- Stuffed in a pita, sweet pepper, or lettuce wrap.
Try colored quinoa too, it has a slightly different texture and it’s fun to mix it up or even combine them. Pictured here is Inca Red Quinoa.
My personal favorite is tri-colored quinoa which I use in this recipe, Tri-Colored Quinoa and Beans, and these snack bars, Tri-Colored Quinoa Nutty Snack Bars.
Tasty Quinoa Pilaf
- 1 cup quinoa
- 2 cups chicken or vegetable broth
- 1 1/2 Tbsp Olive oil
- 7 Sun-dried tomatoes
- 2 Cloves garlic minced ~ substitute garlic replacer for Low FODMAP
- 2 Shallots minced ~ substitute green onion tops for Low FODMAP
- 1 jalapeno pepper diced
- 1/2 cup corn
- 1/2 tsp cumin
- 1/2 tsp coriander
- 1/2 tsp cayenne pepper
- 1/2 tsp salt
- 1/4 tsp black pepper
- 3 Tbsp fresh parsley ~ chopped
- 3 Tbsp fresh cilantro ~ chopped
- Soak the sun-dried tomatoes in warm water for 15 minutes.
- Drain and squeeze excess liquid from tomatoes. Chop tomatoes into small pieces.
- Heat oil in a skillet or saucepan and cook garlic and shallots for about 3 minutes.
- Add the tomatoes and jalapenos and cook for about 3 minutes.
- Add spices, corn, quinoa, and broth.
- Bring to a boil then reduce heat to low, cover, and simmer for 30 minutes or until liquid is absorbed. Let pilaf sit for 5 minutes then gently stir in parsley and cilantro.