Quinoa Pilaf

Beverley Williams


I got this recipe from my mother-in-law Janice Williams.


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15 Min
15 Min


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1 3/4 c
3/4 c
1/2 c
shelled pistachios
1 Tbsp
olive oil, extra virgin
1 Tbsp
olive oil, extra virgin
red bell pepper, finely diced
scallions, thinly sliced
2 tsp
white wine vinegar
salt and finely ground pepper to taste

How to Make Quinoa Pilaf


  • 1Heat oven to 350 degrees.
  • 2Rinse quinoa well in a fine mesh strainer.
  • 3Combine quinoa and water in a saucepan. Bring to a boil. Reduce heat, cover and simmer until tender. (About 15 minutes)
  • 4Drain and place in a mixing bowl.
  • 5While quinoa is cooking, spread pistachios on a baking tray and bake until lightly brown and fragrant. (About 10 minutes)
  • 6Cool and roughly chop.
  • 7Heat 1 tsp. oil in a small skillet over medium heat. Add bell pepper and scallions and cook until tender (about 3 minutes).
  • 8Add to quinoa along with pistachios, vinegar and remaining oil. Stir to combine. Season with salt and pepper.
  • 9Sometimes I skip roasting he pistachios. You can save time by buying shelled ones. You can also substitute a little onion, finely diced, for the scallions.
  • 10This keeps several days in the refrigerator or freezes well.
  • 11This is good served either hot or cold, your choice.

Printable Recipe Card

About Quinoa Pilaf

Course/Dish: Other Salads
Main Ingredient: Rice/Grains
Regional Style: American
Dietary Needs: Low Fat
Other Tags: Quick & Easy, Healthy

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