Quinoa and Vegetable Pilaf

Quinoa is an ancient high-protein grain from Peru that has made its way into North American cooking. It’s a grain that classifies as Gluten Free which opens up a bounty of nutrition for those who are on a string, gluten free diet. Here we combine it with vegetables and herbs for a quick and well-rounded meal. This is a very versatile recipe which you can mix and match a variety of vegetables like kale, celery, carrots, beets, corn, apples and so much more. Use your imagination to make it your own!! FYI – cooking Quinoa in organic vegetable broth makes a huge difference in flavor.

Serves: 4
Time: 30 minutes

1 1/2 cups raw quinoa
2 1/4 cups vegetable broth
1 teaspoon dried thyme
1 onion, diced
2 garlic cloves, minced or pressed
1 tablespoon olive oil
2 carrots, peeled and diced
1 bell pepper, seeded and diced
1 cup fresh or frozen green peas
1 tomato, diced
½  teaspoon salt
1/4 teaspoons black pepper
grated Parmesan, Cheddar or feta cheese (optional)

Thoroughly rinse and drain the quinoa in a fine mesh strainer (rinsing removes the residue of the grain’s bitter coating). In a covered saucepan on high heat, bring the quinoa, broth and thyme to a boil. Reduce the heat to low and simmer covered until all the liquid is absorbed, 15 to 20 minutes. Fluff with a fork. Cover and set aside.

While the quinoa cooks, sauté the onion and garlic in the oil in a skillet on medium-high heat for 3 or 4 minutes, until softened. Add the carrots and sauté for 3 or 4 minutes, stirring occasionally and covering the skillet, if necessary, to prevent sticking. Add the bell pepper and peas and sauté just until they are hot, a couple of minutes. Stir in the tomato, salt and pepper, cover, and remove from the heat.

When both the quinoa and vegetables are done, combine them. Add salt to taste. Serve topped with cheese if you wish.


This recipe was obtained from the Moosewood Restaurant Simple Suppers cookbook

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