Quinoa pilaf recipe

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  • Yield: 2 Servings


  • 1 tbsp olive oil
  • ½ small onion, chopped
  • ¼ tsp ground cinnamon
  • ½ tsp ground coriander
  • ½ tsp ground turmeric
  • Pinch red chili flakes
  • 1 cup vegetable broth
  • 1 small garlic clove, minced
  • ½ cup quinoa
  • ½ can red kidney beans, rinsed and drained
  • 1 roma tomato, chopped
  • 6 olives, chopped
  • 2 tbsp dried currants or cranberries
How to Make It
  1. Place a skillet over medium heat and when warm add the olive oil and onion. Cook for 5–7 minutes, stirring occasionally. The onion should be soft and just starting to turn golden. Add the cinnamon, coriander, turmeric, and chili flakes. Stir continually for 1 minute and then add the vegetable broth.
  2. Use your spatula to loosen any spices or onion that may have stuck to the skillet. Add the garlic, quinoa, and beans. Reduce the heat to low, cover the skillet, and simmer for 15 minutes. The water should be mostly absorbed.
  3. Add the tomato, olives, and dried fruit. Stir and cook for 5 more minutes, or until the water is evaporated. Fluff with a fork and serve immediately.

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