Vegetarian Quinoa Pilaf


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.

Nutritional info
per serving

Calories 129
Fat 6g
Saturated fat 1g
Carbohydrates 16g
Sodium 661mg
Fiber 3g
Protein 3g
Cholesterol 0mg

Vegetarian Quinoa Pilaf

4.0 stars based on 1 reviews
8 cups
Prep time: Cook time: Total time:


  • 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


In a large, 3-quart pot over medium heat, heat extra-virgin olive oil. Add portobello mushrooms, and cook for 5 minutes.

Add red onion and garlic, stir, and cook for 5 minutes.

Add tomatoes with juice, water, salt, oregano, turmeric, paprika, and black pepper. Stir, and simmer for 5 minutes.

Add red quinoa to the pot, and stir. Cover, reduce heat to low, and cook for 20 minutes.

Remove from heat, fluff with a fork, cover, and let sit for 10 minutes.

Spoon quinoa onto a plate, sprinkle with parsley, and serve warm.

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I made this tonight and thought it was delish! I did change three things. I used half of an 8 oz. package of Baby Bella's instead of Portobella mushrooms. Next time I think I will use the whole package. I did not have red or yellow quinoa so I used 1 cup of black and 1 cup of white. Mine also took almost 40 minutes to cook instead of the 20 listed in the original recipe. I also omitted the onions since I am not a fan.

16 February , 2015

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