Rainbow Quinoa Pilaf

READY IN: 35mins
Recipe by Chef mariajane

Quinoa is an ancient grain that contains complete protein, making it super-satisfying for a vegetarian main course or side dish. Ir's also quick-cooking compared to most whole grains - you can't ask for a better reason to enjoy it.

Top Review by becca147rox

My whole family loved this recipe, even my picky eater son! I've made quinoa before using a pre seasoned kit and it was terrible. This came creamy and is a great food for the little one who isn't fond of meat. Thanks for a wonderful idea that I'll surely make again.

Ingredients Nutrition

  • 1 12 cups quinoa
  • 2 cups milk
  • 12 cup vegetable broth, sodium-reduced or 12 cup water
  • 1 tablespoon butter
  • 1 onion, chopped
  • 1 sweet red pepper, chopped
  • salt and pepper
  • 2 cups small frozen mixed vegetables (peas, carrots, corn, beans)
  • 2 tablespoons all-purpose flour or 2 tablespoons rice flour

Directions

  1. In a fine mesh sieve, rinse quinoa well under cold running water. Drain and set aside.
  2. In a large measuring cup combine milk and vegetable broth. Heat in microwave on medium high for about 3 minutes or until steaming (or heat in a saucepan over medium heat).
  3. Meanwhile, in a large deep saucepan , melt butter over medium heat. Add onion, red pepper and 1/2 teaspoons salt and pepper and sauté for 5 minutes or until softened.
  4. Stir in frozen vegetables and sauté for 1 minute or until starting to thaw. Stir in quinoa and flour. Stir in heated milk mixture and bring to a simmer, stirring.
  5. Reduce heat to low, cover and simmer for 20 minutes or until quinoa is tender and most of liquid is absorbed.
  6. Remove from heat and let stand, covered for 5 minutes. Fluff with a fork and season to taste with salt and pepper.
  7. COOKING TIP: Extra pilaf makes a terrific salad to pack for lunch. Let it cool, cover and refrigerate for up to 2 days. Add crumbled Canadian Feta cheese, drained canned beans and lemon juice or balsamic vinegar to remoisten.

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