This post contains affiliate links. Please see our disclosure policy.

This quinoa pilaf is a quite neutral flavored(no sharp spice or herbs), so it can go well with any spread.

Jump to Recipe

The snow is all gone and finally we got a partly sunny day, though it was still extremely cold.. I froze my toes! Chewie also feels the cold, if we take him on a longer walk he starts jumping instead of walking. Since we were snowed in all of the week, there was a lot of cooking and trials of glutenfree breads and dinner rolls! The dinner rolls were great if you like the sorghum taste..:) I am getting a hang of it now and liking sorghum(Jowar). I will play around with some millet and other whole grains too, lets see.

 
I also met with Eileen this weekend, the founder of Help Animals India , which is an all-volunteer USA non-profit 501(c)(3) charity dedicated to supporting efficient and effective animal protection organizations in India.
The organizations supported by HAI are well known for their work and dedication towards animals, be it spay neuter campaign for street animals, vegan outreach, cows, wildlife rehabilitation and more.
If you have some fun ideas for raising funds for these amazing organizations, please so send them my way!
 
 

Quinoa Pilaf with Red bell pepper, Leek, Carrot, Peas.

5 from 1 vote
By: Vegan Richa
Prep: 5 minutes
Cook: 25 minutes
Total: 30 minutes
Servings: 2 servings
Course: Appetizer, Side Dish
Cuisine: Indian
This quinoa pilaf is a quite neutral flavored(no sharp spice or herbs), so it can go well with any spread. 
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Ingredients 
 

  • 1/2 cup Quinoa
  • 2 teaspoons Oil
  • 1/4 cup chopped Leek
  • 1/3 cup chopped Carrots
  • 1/3 cup chopped Red bell pepper
  • Add other veggies like celery, mushrooms, greens of choice, quantities depending on the amount of cooked quinoa
  • 1/4 tsp chili flakes , or chopped green chili
  • 1/2 teaspoon dried basil
  • 1/4 cup Peas
  • 2/3 teaspoon salt
  • 1/2 tsp lemon juice
  • roasted nuts, cashew or almond slivers, chopped cilantro, garnish

Instructions 

  • Cook  Quinoa according to instructions(I usually cook 1/2 cup quinoa it in a little more than 3/4 cups water, roughly 1.5 times water, for about 15 minutes). You can also toast the quinoa a little before adding water for a fluffier nuttier quinoa. Fluff it up as soon as cooked.
  • In a pan on medium heat, Oil, Leek, Carrots and Red bell pepper. Add other veggies like celery, mushrooms, greens of choice in quantities depending on the amount of cooked quinoa.
  • Cook for 3-4 minutes, uncovered, until Leek and Carrots start to get brown on the edges.
  • Add chili flakes, dried basil and Peas and cook for another 2 minutes.
  • Add in the cooked quinoa, salt and lemon juice and mix well.
  • Cook covered on low heat for 2-3 minutes.
  • Garnish with roasted nuts(cashew or almond slivers, optional), chopped cilantro and serve hot!

Notes

Nutritional values are based on one serving

Nutrition

Calories: 250kcal, Carbohydrates: 36g, Protein: 8g, Fat: 8g, Sodium: 172mg, Potassium: 500mg, Fiber: 5g, Sugar: 4g, Vitamin A: 4740IU, Vitamin C: 42.6mg, Calcium: 39mg, Iron: 3.1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe? Rate and comment below!
 

About Richa

Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.

You May Also Like

5 from 1 vote

Leave a comment

If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online and I love hearing from you all!

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

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

27 Comments

  1. Zanna says:

    5 stars
    I made this for breakfast (kind of passing it off as a new kind of upma) with a bit of thakkali thokku on the side. Always looking for something hubs will find easy to eat in the morning – usually unsuccessfully especially if it’s unfamiliar. To my surprise he loved it and ate a big portion and seconds! I loved it as well – could have eaten it over again, just hits the spot perfectly.

    1. Vegan Richa Support says:

      success!!

  2. Helen Harris says:

    It looks delicious…Thanks for the wonderful recipe! I am going to try this one

    Regards
    bestelectricmeatgrinder.com

  3. Alea Milham says:

    What a tasty combination! I love all the veggies combined with quinoa.

  4. April @ The 21st Century Housewife says:

    What a lovely, colourful, healthy and delicious dish! Thank you for sharing it with the Hearth and Soul Hop.

  5. Richa says:

    Thank you Nancy! I have the link int he post.. for some reason i called it glutenfree wednesday, but it liks to laura’s post:)

  6. Nancy @Real Food, Allergy Free says:

    This looks great! In fact, I would love to feature this recipe at Allergy-Free Wednesdays so PLEASE leave a link back!