Susan's Quinoa Pilaf

Susan Feliciano


This South American grain is high in protein and essential amino acids, and contains no gluten, making it easy to digest. It can be used to replace rice in anything you might use rice in, like pilafs, stuffed peppers, soups, salads, and even as a hot breakfast cereal.
IMPORTANT NOTE: Always cook quinoa by itself before adding to recipes. Its delicate texture will break down and become mushy if overcooked or sauteed dry with other ingredients.

★★★★★ 4 votes
6 half-cup servings
10 Min
15 Min


1 c
quinoa, uncooked
2 c
1/2 c
carrots, diced
1/2 c
green onion, thinly sliced
1/4 c
celery, diced
1/4 c
sweet red or green bell pepper, diced
2 Tbsp
butter or olive oil, or half of each
1-2 tsp
minced garlic
1/4 tsp
dried oregano or 1 teaspoon fresh
salt and pepper to taste
1/2 c
sliced almonds


1Cook quinoa: combine quinoa and water in a saucepan. Bring to a boil, lower heat, cover and simmer until all water is absorbed, 10-15 minutes.
2While quinoa is cooking, sautee the vegetables in the oil/butter until soft but not browned. Stir in oregano.
3Add cooked vegetables to quinoa and combine well. Taste and season with salt and pepper. Sprinkle almonds on top.

About this Recipe

Course/Dish: Other Side Dishes