Quinoa Pilaf
A fluffy, savory quinoa pilaf with toasted aromatics, fresh herbs, dried fruit, and crunchy nuts.
Equipment
- saucepan with lid
- Fine mesh sieve
- Measuring cups and spoons
- Knife and cutting board
- Fork
- Spoon or spatula
Ingredients
- 1 tablespoon unsalted butter
- 2 tablespoons minced shallots or onion
- 2 cloves garlic minced
- 1 cup rinsed quinoa multi-coloured or any type
- 1.5 cups warm broth vegetable, chicken, or any type
- 2 tablespoons fresh dill or other fresh herb minced
- 1/3 cup dried cranberries or raisins optional
- 1/3 cup toasted almonds or other nuts
- 1 tablespoon olive oil
- chilli flakes optional
- lemon zest zest of 1/2 a lemon, optional
Instructions
- Place the quinoa in a fine-mesh sieve and rinse under cold running water for 30–60 seconds; drain thoroughly.
- Heat the butter and olive oil in a medium saucepan over medium heat until the butter melts.
- Add the minced shallot or onion and sauté 3–4 minutes until translucent.
- Add the minced garlic and cook 30 seconds until fragrant.
- Add the drained quinoa to the pan and toast, stirring, 2–3 minutes until fragrant and slightly nutty.
- Pour in the warm broth, bring to a boil over medium-high heat, then reduce heat to a simmer and cover.
- Reduce heat to low and simmer, covered, 12–15 minutes until the liquid is absorbed and the quinoa appears translucent with a visible germ ring.
- Remove the pan from heat and let the quinoa sit, covered, for 10 minutes to steam and finish cooking.
- Uncover and gently fluff the quinoa with a fork.
- Fold in the minced fresh dill (or other herbs), dried cranberries or raisins, and toasted almonds; season with chilli flakes and lemon zest to taste, then fluff once more and serve.
Notes
- Always rinse quinoa to remove bitterness.
- Toast quinoa and aromatics for deeper flavor.
- Use warm broth to keep an even cooking temperature.
- Do not lift the lid while it simmers.
- Rest covered 10 minutes before fluffing.
- Toast nuts separately and add at the end for crunch.