Vegetarian Quinoa Pilaf
Prep time
Cook time
Total time
Quinoa is an amazing superfood. This nutty-tasking seed is full of protein and fiber. This pilaf dish combines the earthy flavor of quinoa with sweet tomatoes and pungent olives.
Servings: 8 cups
  • 3 TB. extra-virgin olive oil
  • 2 portobello mushrooms, sliced
  • 1 medium red onion, finely chopped
  • 1 TB. minced garlic
  • 1 (16-oz.) can diced tomatoes, with juice
  • 2 cups water
  • 2 tsp. salt
  • 1 TB. dried oregano
  • 1 TB. turmeric
  • 1 tsp. paprika
  • 1 tsp. ground black pepper
  • 2 cup red or yellow quinoa
  1. In a large, 3-quart pot over medium heat, heat extra-virgin olive oil. Add portobello mushrooms, and cook for 5 minutes.
  2. Add red onion and garlic, stir, and cook for 5 minutes.
  3. Add tomatoes with juice, water, salt, oregano, turmeric, paprika, and black pepper. Stir, and simmer for 5 minutes.
  4. Add red quinoa to the pot, and stir. Cover, reduce heat to low, and cook for 20 minutes.
  5. Remove from heat, fluff with a fork, cover, and let sit for 10 minutes.
  6. Spoon quinoa onto a plate, sprinkle with parsley, and serve warm.
Nutrition Information
Serving size: 1 cup Calories: 129 Fat: 6g Saturated fat: 1g Carbohydrates: 16g Sodium: 661mg Fiber: 3g Protein: 3g Cholesterol: 0mg
Recipe by Dedemed at