Quinoa Vegetable Pilaf (Printable version)

Vibrant quinoa with roasted seasonal vegetables and aromatic herbs for a nutritious meal.

# What You’ll Need:

→ Grains

01 - 1 cup quinoa, rinsed
02 - 2 cups vegetable broth or water

→ Vegetables

03 - 1 small red bell pepper, diced
04 - 1 small zucchini, diced
05 - 1 small carrot, peeled and diced
06 - 1 small red onion, diced
07 - 1 cup cherry tomatoes, halved
08 - 2 tablespoons olive oil

→ Aromatics and Seasonings

09 - 2 cloves garlic, minced
10 - 1 teaspoon ground cumin
11 - 1 teaspoon dried thyme
12 - 1/2 teaspoon smoked paprika
13 - Salt and freshly ground black pepper to taste

→ Fresh Herbs and Finish

14 - 1/4 cup chopped fresh parsley
15 - 2 tablespoons chopped fresh mint, optional
16 - Juice of 1/2 lemon

# Directions:

01 - Preheat oven to 425°F. On a large baking sheet, toss bell pepper, zucchini, carrot, red onion, and cherry tomatoes with olive oil, salt, and pepper.
02 - Roast vegetables in preheated oven for 20 to 25 minutes, stirring once halfway through, until golden and tender.
03 - Combine rinsed quinoa and vegetable broth in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed. Remove from heat and let stand covered for 5 minutes.
04 - Fluff quinoa with a fork to separate grains.
05 - In a large skillet, heat a drizzle of olive oil over medium heat. Add garlic and sauté until fragrant, approximately 30 seconds. Stir in cumin, thyme, and smoked paprika.
06 - Add cooked quinoa and roasted vegetables to the skillet. Toss gently to combine and warm through.
07 - Remove from heat. Add parsley, mint if using, and lemon juice. Toss well and adjust seasoning as needed.
08 - Serve warm or at room temperature.

# Expert Tips:

01 -
  • It actually tastes better when you roast the vegetables until their edges turn golden, which somehow changes everything about the dish.
  • Quinoa is one of those grains that cooks while you're handling vegetables, so there's no juggling of timing.
  • You can make it on Sunday and it still tastes wonderful cold on Wednesday, tucked into a lunch container.
02 -
  • The vegetables absolutely must be roasted at high heat to develop those golden, caramelized edges—low heat produces steamed vegetables instead, which changes the entire texture.
  • Rinsed quinoa and the rest period afterward are non-negotiable for fluffiness; skipping either step gives you mushy grain.
  • Adding the fresh herbs and lemon at the very end preserves their flavor and brightness, which gets muted if you mix them in too early.
03 -
  • Toss your diced vegetables with salt and pepper before roasting—this seasons them throughout rather than just on the surface, creating more flavorful results.
  • If you have leftover pilaf, transform it by spooning it into lettuce cups or stuffing it into halved avocados the next day for a quick lunch.
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