Lemon Herb Quinoa Pilaf

$To make Lemon Herb Quinoa Pilaf, gather these ingredients: - 1 cup quinoa, thoroughly rinsed - 2 cups vegetable broth or water - 1 small onion, finely chopped - 2 cloves garlic, minced - 1 medium carrot, diced - 1 red bell pepper, diced - ½ cup frozen peas - 2 tablespoons extra virgin olive oil - Juice and zest of 1 fresh lemon - 1 teaspoon dried thyme - 1 teaspoon dried oregano - Sea salt and freshly cracked black pepper, to taste - Fresh parsley, chopped (for garnish) You can swap some ingredients if needed. For quinoa, use rice or bulgur for a twist. If you prefer chicken broth, that works too. Instead of fresh lemon, try lime juice for a different zest. You can skip the peas and use corn or green beans. If you do not have thyme or oregano, any dried herbs will add flavor. - Quinoa: High in protein and fiber, it's a complete grain. - Vegetable broth: Adds flavor without extra calories, keeping it light. - Onion and garlic: Great for heart health and boost flavor. - Carrot: Packed with vitamins and adds sweetness. - Red bell pepper: High in vitamin C and adds a pop of color. - Frozen peas: Rich in protein and easy to use. - Olive oil: Healthy fat that aids in nutrient absorption. - Lemon: Provides vitamin C and brightens the dish. - Thyme and oregano: Both herbs have antioxidants and enhance taste. - Sea salt and pepper: Essential for seasoning and enhancing flavor. - Parsley: Adds freshness and is full of vitamins. This dish not only tastes great but also offers a range of health benefits. {{ingredient_image_2}} Start by heating two tablespoons of extra virgin olive oil in a medium saucepan over medium heat. Once the oil shimmers, add one small onion, finely chopped. Sauté the onion for about three to four minutes. You want it to be soft and clear. Next, stir in two cloves of minced garlic and one medium carrot, diced. Cook this mix for about two minutes. This step helps bring out the flavors of the garlic and carrot. Now, add one diced red bell pepper to the pan. Let it cook for an additional two to three minutes. Stir occasionally until the bell pepper looks bright and tender. Then, add one cup of rinsed quinoa to the pan. Stir it well with the veggies to combine. This helps the quinoa soak up the flavors. Pour in two cups of vegetable broth or water. Add the juice and zest of one fresh lemon, one teaspoon of dried thyme, and one teaspoon of dried oregano. Stir everything together and bring it to a boil. Once it boils, reduce the heat to a gentle simmer. Cover the pan and let it cook for about 15 minutes. The quinoa should be fluffy and absorb all the liquid. In the last five minutes, stir in half a cup of frozen peas. This warms them up and adds a nice color. After cooking, take the pan off the heat but keep it covered for another five minutes. This allows the quinoa to steam and settle. Finally, fluff the quinoa with a fork to separate the grains. Add sea salt and freshly cracked black pepper to taste. Serve warm and top with fresh chopped parsley for a lovely finish. To get light and fluffy quinoa, rinse it well before cooking. This removes the bitter coating called saponin. Use a fine mesh strainer for easy rinsing. Also, make sure to measure your liquid carefully. The right ratio is key. For one cup of quinoa, use two cups of liquid. After cooking, let the quinoa sit covered for a few minutes. This extra steaming step enhances the texture. Fluff it gently with a fork instead of stirring with a spoon. This keeps the grains separate and airy. - Prep Time: 10 minutes - Cook Time: 20 minutes - Sauté onions, garlic, and carrots: 5-6 minutes - Cook bell peppers: 2-3 minutes - Combine quinoa and liquid, boil, and simmer: 15 minutes - Stir in peas: 5 minutes - Resting time after cooking: 5 minutes - Total Time: 30 minutes - Servings: 4 This timeline helps keep you on track for a delicious meal in just half an hour! To boost the taste of your Lemon Herb Quinoa Pilaf, use fresh herbs. Fresh parsley adds bright flavor. You can also try fresh thyme or basil for a twist. Sautéing your onion and garlic is key. This step brings out sweet notes and depth. Don't skip the lemon zest! It adds a fresh aroma and enhances the dish’s brightness. One common mistake is not rinsing the quinoa. Rinsing removes the bitter coating called saponin. Another mistake is overcooking the quinoa. It should be fluffy, not mushy. Make sure to check the cooking time closely. Lastly, don't forget to season. A pinch of sea salt at the end can elevate the taste significantly. For making this pilaf, a medium saucepan works best. Choose one with a lid to trap steam. A wooden spoon is great for stirring without scratching your pan. A fine mesh strainer is handy for rinsing quinoa thoroughly. Finally, have a fork ready for fluffing the quinoa after cooking. Pro Tips Rinse the Quinoa: Always rinse quinoa under cold water before cooking to remove its natural coating, saponin, which can give it a bitter taste. Customize Your Veggies: Feel free to add or substitute your favorite vegetables, such as zucchini or spinach, to enhance the flavor and nutrition of the pilaf. Check for Doneness: Quinoa is done when it’s fluffy and the germ has separated from the grain, resembling a little tail. Avoid overcooking to maintain its texture. Make It a Meal: Transform this pilaf into a complete meal by adding cooked beans or grilled chicken for added protein and heartiness. {{image_4}} You can switch up the veggies in this pilaf. Try adding zucchini, spinach, or mushrooms. These vegetables bring different flavors and textures. For a crunchy bite, consider using broccoli or snap peas. Mix colors to make your dish look inviting. You can also use seasonal vegetables for fresh taste. The key is to pick vegetables you love. To make this dish heartier, add protein. Cooked chicken, tofu, or beans work well. If using chicken, grilled or rotisserie chicken is best. For tofu, press it to remove water, then sauté until golden. Canned beans like chickpeas or black beans are easy to add. Stir them in when you mix the quinoa with broth. This adds protein and makes the meal more filling. Herbs and spices can change the flavor of your pilaf. Try fresh basil or cilantro for a bright taste. You can also add spices like cumin or paprika for warmth. A pinch of chili flakes brings heat. Feel free to experiment with what you have. Just remember, start with a little and taste as you go. This will help you find your perfect mix. To keep your Lemon Herb Quinoa Pilaf fresh, store it in an airtight container. Let the pilaf cool down before sealing it. This prevents condensation, which can make the quinoa soggy. You can also divide it into smaller portions for easy meals later. When you reheat the pilaf, do it gently. Use a microwave or stovetop. If using a microwave, cover the dish with a damp paper towel to keep moisture. Heat for about 1-2 minutes, stirring halfway. On the stovetop, add a splash of vegetable broth or water. Heat on low until warm, stirring often. This helps keep the quinoa fluffy and tasty. In the fridge, Lemon Herb Quinoa Pilaf stays good for about 3-5 days. If you want to keep it longer, you can freeze it. In the freezer, it lasts for up to 2 months. Just make sure to label the container with the date. When ready to eat, thaw it in the fridge overnight before reheating. Quinoa is a tiny grain that comes from South America. It is very healthy because it has a lot of protein, fiber, and vitamins. Quinoa is also gluten-free, which makes it great for many diets. Eating quinoa can help keep your heart healthy and your tummy happy. Yes, you can use other grains like rice, bulgur, or farro. Each grain will change the taste and texture. For example, brown rice is chewier, while bulgur cooks faster. Just make sure to adjust the cooking time and liquid for each grain. This recipe is already gluten-free because quinoa does not contain gluten. If you choose other grains, check their labels. Some grains may have gluten, so always look for gluten-free options. You can serve Lemon Herb Quinoa Pilaf with grilled chicken, fish, or roasted veggies. It also pairs well with a fresh salad or hummus for a light meal. The flavors blend nicely, making a tasty, balanced dish. Yes, you can make Lemon Herb Quinoa Pilaf ahead of time. Cook it, let it cool, and then store it in the fridge for up to four days. When you are ready to eat, just reheat it on the stove or in the microwave. It still tastes great! Lemon Herb Quinoa Pilaf is a tasty and healthy dish. We explored its ingredients, cooking steps, and tips to perfect it. Each ingredient adds nutrition and flavor, making this dish a winner. Remember, you can mix in your favorite veggies or proteins. Store any leftovers correctly to keep them fresh. With the right methods, you can make this meal ahead for busy days. Dive into making this dish, enjoy the process, and savor every bite!$

A refreshing and nutritious quinoa pilaf infused with lemon and herbs, perfect as a side dish or light main course.

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine Mediterranean

Servings 4

Calories 220 kcal

Ingredients

1 cup quinoa, thoroughly rinsed
2 cups vegetable broth or water
1 small onion, finely chopped
2 cloves garlic, minced
1 medium carrot, diced
1 red bell pepper diced
0.5 cup frozen peas
2 tablespoons extra virgin olive oil
1 fresh lemon, juice and zest
1 teaspoon dried thyme
1 teaspoon dried oregano
to taste sea salt and freshly cracked black pepper
for garnish fresh parsley, chopped

Instructions

In a medium saucepan, heat the extra virgin olive oil over medium heat. Once the oil shimmers, add the finely chopped onion and sauté for approximately 3-4 minutes, or until the onions become translucent and soft.
Incorporate the minced garlic and diced carrot into the pan, sautéing for an additional 2 minutes to enhance their flavors and allow the carrot to begin softening.
Add the diced red bell pepper to the sautéed mix and cook for another 2-3 minutes, stirring occasionally, until the bell pepper becomes vibrant and tender.
Next, introduce the rinsed quinoa into the saucepan, stirring thoroughly to ensure it combines evenly with the sautéed vegetables.
Pour the vegetable broth (or water) into the pan along with the fresh lemon juice, lemon zest, dried thyme, and dried oregano. Stir well and bring the mixture to a full boil.
Once boiling, lower the heat to a gentle simmer, cover the saucepan with a lid, and let it cook for about 15 minutes, or until the quinoa is fluffy and has absorbed all the liquid.
In the final 5 minutes of cooking, gently stir in the frozen peas, allowing them to heat through and integrate with the dish.
After cooking, remove the saucepan from heat, leaving it covered for an additional 5 minutes to allow the quinoa to steam and settle. Then, use a fork to fluff the quinoa, separating the grains.
Finally, season the pilaf with sea salt and freshly cracked black pepper to taste. Serve warm, garnished with a generous sprinkle of fresh chopped parsley for a vibrant touch.

Notes

Serve the quinoa pilaf in a colorful bowl, topped with parsley and a lemon wedge on the side for an extra burst of flavor.

Keyword healthy, lemon, pilaf, quinoa, vegetarian