Quinoa Vegetable Pilaf (Printable Version)

Vibrant quinoa with roasted seasonal vegetables, aromatic herbs, and citrus finish.

# What You'll Need:

→ Grains

01 - 1 cup quinoa, rinsed
02 - 2 cups vegetable broth or water

→ Vegetables

03 - 1 small red bell pepper, diced
04 - 1 small zucchini, diced
05 - 1 small carrot, peeled and diced
06 - 1 small red onion, diced
07 - 1 cup cherry tomatoes, halved
08 - 2 tablespoons olive oil

→ Aromatics & Seasonings

09 - 2 cloves garlic, minced
10 - 1 teaspoon ground cumin
11 - 1 teaspoon dried thyme
12 - 1/2 teaspoon smoked paprika
13 - Salt and freshly ground black pepper to taste

→ Fresh Herbs & Finish

14 - 1/4 cup chopped fresh parsley
15 - 2 tablespoons chopped fresh mint, optional
16 - Juice of 1/2 lemon

# How To Make It:

01 - Preheat your oven to 425°F (220°C).
02 - On a large baking sheet, toss bell pepper, zucchini, carrot, red onion, and cherry tomatoes with olive oil, salt, and pepper.
03 - Roast vegetables in the preheated oven for 20-25 minutes, stirring once, until golden and tender.
04 - Combine rinsed quinoa and vegetable broth in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes.
05 - Fluff quinoa with a fork.
06 - In a large skillet, heat a drizzle of olive oil over medium heat. Add garlic and sauté until fragrant, about 30 seconds. Stir in cumin, thyme, and smoked paprika.
07 - Add cooked quinoa and roasted vegetables to the skillet. Toss gently to combine and warm through.
08 - Remove from heat. Add parsley, mint if using, and lemon juice. Toss well and adjust seasoning as needed.
09 - Serve warm or at room temperature.

# Expert Advice:

01 -
  • It's one of those dishes that tastes restaurant-quality but asks almost nothing of you in terms of skill or stress.
  • Every vegetable gets its moment to caramelize and sweeten in the oven while you handle the quinoa, so nothing overlaps in a chaotic way.
  • The flavor profile shifts depending on what's in season, so you'll never tire of making it the same way twice.
02 -
  • Don't skip rinsing the quinoa; it sounds like an extra step but it's the difference between a grain that tastes bright and one that tastes soapy and off.
  • The vegetables release moisture as they roast, so if you crowd the pan, they'll steam instead of caramelize, and that's where the real flavor magic happens.
  • Lemon juice at the very end is non-negotiable; it's what makes people ask for the recipe instead of just saying it was good.
03 -
  • Don't be tempted to skip the rest period after cooking quinoa; those 5 minutes are when the magic happens and the grains become fluffy instead of dense.
  • If you make this ahead, store the components separately and combine them just before serving so the vegetables stay crisp and the herbs stay bright instead of turning dark and tired.
Go Back