Everyday Quinoa Pilaf

Last weekend I picked up a couple baby eggplants and a delicata squash at the farmer's market. I just really wanted to lightly season the vegetables and roast them this time because I wanted to enjoy the simplicity of eating the vegetables on their own. I made a quinoa pilaf to go with it and was a great way to round it off as a meal for me. Sort of like rice pilaf, quinoa pilaf is a quick and easy side dish that can be dressed up depending on what you are serving it with. The great thing about this pilaf is that it uses ingredients you probably already have on hand and takes no time at all. Of course, you could replace the quinoa with any other grain, rice included. I would have loved to toss in a fresh herb like parsley at the end to give it a little more vibrance, but didn't have any, so I went without. Again, use what you have on hand for this recipe.

Everyday Quinoa Pilaf

(Printable Recipe)

1 cup quinoa, rinsed

2 cups good quality low sodium vegetable stock
1 tablespoon olive oil

1/2 yellow onion, finely chopped

1 bay leaf

1 tablespoon lemon juice

Fresh parlsey, optional

Sea salt

Black pepper


Heat a saucepan on low and add the olive oil. Add the onion and bay leaf and cook, without browning, until it becomes soft and translucent, about 5 minutes. Add the quinoa and saute for about 1 minute, just to coat it in the oil. Stir in the vegetable stock. Cover and let cook until quinoa is fully cooked, about 15-20 minutes. If you are using another grain such as rice, cook according to package directions and with a watchful eye. Fluff cooked pilaf with fork, season with salt and pepper and a splash of lemon juice. Stir in fresh parsley, if using. Serve.