Quinoa Vegetable Pilaf
How do you feel about quinoa? Do you love it? Hate it? Can you even pronounce it?!! Until kinda recently I fell into the “thanks, but no thanks” camp, but that was pre-tasting this wonderful Quinoa Vegetable Pilaf and now I am one happy camper!!
But before we get to just how to whip up this super delicious and healthy side, let’s just talk quinoa for a sec. Do we all exactly know what it is and why it’s considered such a superfood? The short answer (and honestly who has time for more? ) is that it’s a gluten-free, high protein, low-fat, fiber-filled, full of vitamins and minerals seed that functions like a grain, Got it? Good, we’re going on.
Because that is not at all what you’ll be thinking about when you take bite after bite of this savory and easy to prepare side.
It’s so yummy and satisfying! Good for you and good tasting!! What a win!!
And versatile too. Here I’ve used a combo of sautéed sweet potato, red bell pepper, onion, garlic, and swiss chard, but you could honestly sub in any veggies you prefer or have on hand or even toss the whole thing with leftover roasted veggies—the only limit is your imagination.
And though I’m touting this as a side, the truth is that it would make a great vegetarian main course too!
Happy quinoa-ing!!!😘
Quinoa Vegetable Pilaf
Makes at least 6 servings
Prep Time: Under 30 minutes (not counting the veggie prep, depending on whether you are making fresh or using leftovers)
Ingredients
For the quinoa
1 cup quinoa, rinsed well in a fine mesh sieve and drained
2 cups water, chicken, or vegetable broth
For the veggies
Extra-virgin olive oil
1 large sweet potato, diced
Kosher salt and black pepper
1 red bell pepper, seeds and ribs removed, cut into thin strips
1 medium onion, diced
2 garlic cloves, minced
1 bunch swiss chard, spinach, kale or any other leafy green veggie you prefer or have on hand, tough stems removed, leaves cut into thin strips
The Recipe
1. To make the quinoa: Place the rinsed quinoa and whatever liquid you are using in a medium saucepan and bring to a boil over medium-high heat. Then, lower the heat so that the mixture maintains a gentle simmer. and cook for about 10-15 minutes until the liquid is absorbed. Now, remove from the heat, cover the pot and let sit for about 5 minutes—this will help to make sure the quinoa is fluffy and not sticky. Fluff with a fork and set aside.
2. While the quinoa is cooking, you can start preparing the veggies. Heat a large skillet over medium-high heat and coat with a slick of olive oil. When the pan is hot, add the sweet potatoes and a pinch or two of salt and pepper. Sauté for about 10 minutes, until the potatoes are entirely cooked through and getting nice caramelized, brown edges. Transfer to a plate.
3. Add a little more oil to the skillet and when it’s hot, add in the onions and peppers. and cook, stirring often, until softened, about 10 minutes. Now toss in the minced garlic and stir constantly for about 30 seconds to prevent it from burning and add in the swiss chard (or whatever leafy green you’re using) and sauté until it wilts, 3-4 minutes.
4. Now add in the cooked quinoa and reserved sweet potatoes and give everything a big stir. Let cook, stirring often for a few minutes, to allow everything to heat up and for all of the flavors to meld together.
5. Serve immediately. This is great on the day you make it but also great reheated. Store any leftovers in an airtight container in the fridge for several days.
6. Also, this is wonderful made with any leftover, cooked veggies you have. Just prepare the quinoa, heat a skillet, coat with olive oil, add in whatever veggies you like, let everything heat up and come together and yoiu are good to go.
Enjoy!
Note: Based on a recipe my sister makes that I tinkered with.
