Quinoa Pilaf

Beverley Williams


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


☆☆☆☆☆ 0 votes

15 Min
15 Min


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

How to Make Quinoa Pilaf


  1. Heat oven to 350 degrees.
  2. Rinse quinoa well in a fine mesh strainer.
  3. Combine quinoa and water in a saucepan. Bring to a boil. Reduce heat, cover and simmer until tender. (About 15 minutes)
  4. Drain and place in a mixing bowl.
  5. While quinoa is cooking, spread pistachios on a baking tray and bake until lightly brown and fragrant. (About 10 minutes)
  6. Cool and roughly chop.
  7. Heat 1 tsp. oil in a small skillet over medium heat. Add bell pepper and scallions and cook until tender (about 3 minutes).
  8. Add to quinoa along with pistachios, vinegar and remaining oil. Stir to combine. Season with salt and pepper.
  9. Sometimes 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.
  10. This keeps several days in the refrigerator or freezes well.
  11. This 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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