Simple Gluten Free Kitchen

Quinoa Pilaf w/ Berries And Soaked Almonds

by . 35 Comments

Quinoa has been a savior for people with gluten allergies and celiac disease for over a decade. In recent years, it has gained popularity among health-conscious individuals, vegans, and in potluck circles. The other day, my niece called me for a quinoa pilaf recipe, as she planned to bring it to a potluck at work. This recipe was originally published in 2012, now re-posting with updated photos and a video on YouTube. Although the recipe have remained the same I started cooking Quinoa in vegetable broth for extra flavor.

 

 

I read it somewhere,

“People would eat more healthy food if it could be made to taste good”

This pilaf is so good and tasty that kids love it just as much as adults. Making this Pilaf is my most favorite way to eat Quinoa.  Pilaf, pulao or polow is rice, cooked in stock, combined with spices, meats and vegetables. Replacing rice with quinoa provides with a good source of lean, vegetarian protein and fiber. Quinoa is also low in the glycemic index which is good in blood sugar control. 

 

 

This recipe is extremely quick and simple to make – which is perfect for school or office lunches, or a busy weeknight. Its great for office potlucks and summer picnics. With veggies, such as carrots, onion, cauliflower, peas, and dried fruits like berries or craisins, and soaked almonds for extra protein, this pilaf is healthy, flavorful, and delicious 😋. Soaked almonds are kept handy in my home at all times. We’ll talk about it in another post.

 

Photo from 2012

 

I like my quinoa to be fluffy with separate granules like basmati rice. I have published recipes with quinoa but never actually wrote about cooking it perfectly, which I am doing it today. Most recipes will say 2 parts water 1 part quinoa. I did the same in the beginning but after cooking it for so many times I found that quinoa absorbs less water than basmati rice, so it’s unnecessary to cook it with the same ratio. Using little less water and simmering on low heat will give you a more al dente like texture. Experiment and see what works best for you.

Quinoa can also be cooked in a rice cooker the same way you would use it for rice. I have never done it but my niece has successfully cooked it and she was very happy with the result. Once the quinoa is cooked, on stove top or rice cooker it can freeze really well. It is yummy both for sweet and savory recipes.

 

 

In this recipe, you cook the quinoa in vegetable broth to take the flavor up a notch.  Because quinoa only takes 15 –18 minutes to cook, sauté the vegetables while it is cooking. Then mix them together. Add this easy Quinoa Pilaf to your collection of healthy recipes to make all year round.

My recipes with quinoa so far:

 

Print
Quinoa Pilaf w/ Berries And Soaked Almonds

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

The Quiona Pilaf recipe makes a nutritious and satisfying family serving in about 30 minutes.

Ingredients

  • 1 cup beige quinoa
  • 3/4 water or vegetable broth
  • 1 tsp salt
  • 1 carrot, sliced
  • 1/2 cup peas
  • 1/2 cup cauliflower, cut into small florets
  • 1/2 cup dried berry blend ( raisins, blue berries, cranberries)
  • 1/4 cup purple onion, sliced
  • 1/2 tsp cumin powder
  • 1/4 tsp turmeric powder
  • salt to taste
  • 1 tsp freshly ground black pepper
  • 1/8 tsp red chili powder
  • 2 tbsp. olive oil
  • 2 tbsp lemon juice
  • 1/4 cup cilantro and mint leaves, chopped
  • handful of raw almonds

Instructions

    To prep soaked almonds,
  1. Soak almonds for 8 hours or overnight. The other way is to take almonds in a microwave proof bowl. Cover it with enough water. Microwave for 30 seconds. Leave it aside till you need it.
    2. To cook Quinoa,
  2. Soak quinoa in water for 15 minutes. Soaking helps quinoa to cook evenly and loosens up any residue of saponin which can give a bitter taste. However more and more companies are selling quinoa with the saponin already polished off. ( I am used to eating all types of quinoa so I often skip this step)
  3. Using a fine mesh strainer rinse quinoa under running water stirring with your hands.
  4. Put it in a pot with water or vegetable broth, lemon juice and salt. Turn on the heat and bring it to boil.
  5. Once it starts boiling reduce the heat to low, cover with a tight fitting lid and simmer for 15-20 minutes or until it is tender and translucent. When you see that all water is absorbed, remove quinoa from heat and allow to sit for 10 minutes. "Let it sit" part is the key to good quinoa.
  6. Fluff quinoa gently with a fork before adding the vegetables.
    7. Prep your vegetables for the pilaf when you are on step 4 of cooking quinoa.
  7. Heat oil in a frying pan on medium. Add onion and cook until translucent.
  8. Add in cauliflower and carrots. Cook for 5 minutes and stir in the peas and berry blend.
  9. Add salt, turmeric, black pepper, cumin powder. Cook until fragrant. Remove from heat and add it to fluffed quinoa along with cilantro and mint. Stir gently.
  10. Taste pilaf and adjust seasoning if needed.
  11. Peel almonds (soaking softens the skin and is easier to peel). Transfer Quinoa pilaf to a serving bowl and garnish with soaked, peeled almonds, and chopped mint cilantro.
https://www.simpleglutenfreekitchen.com/2024/06/quinoa-pilaf-berries-soaked-almonds.html

 

You might also like:

Baingan Patiala | Eggplant Stir Fry
Chocolate Pudding
Savory Cornbread with Rosemary

Reader Interactions

Comments

  3. Neetu,

    Your quinoa pilaf looks delicious. I have some in my hand, I will try. Some blog I read that we need to toast the quinoa before cooking.What you think.

    My daughter is 3 year old and son is 5 month old.

    Reply

  9. I too like not only quinoa but also rice which is fluffy. I can’t remember if I have tasted quinoa before but its almost never been cooked at home. I like this version of healthy, what more with almonds. Great combo of ingredients for a lovely outcome.

    Reply

  16. You’re right, quinoa is definitely “in” right now–I served it at Passover this year, I serve it to my vegan friends–it’s such a great ingredient. This pilaf looks absolutely delicious!

    Reply

  23. I find 1.5 cups water to 1 cup quinoa works about right when cooking it by absorbtion method. I will have to try this recipe though, the veg and fruit combination sounds lovely.

    Reply

  24. Hi Balvinder, your pilaf look delicious. With all the combination of vege and fruits can imagine the fragrant smell from your kitchen….. yum yum….

    Have a nice day, regards.

    Reply

  25. “People would eat more healthy food if it could be made to taste good” – this is so true! Most people are hesitant from the looks for first bad experience on food. At least what we can do is to make it appealing. 🙂 You have done good job for this recipe!

    Reply

  30. I love the whole soaked almonds! This salad sounds delicious and certainly healthy. Quinoa is great for the summer because it is nice and light.

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *