Description
Indulge in this vibrant, herb-infused Holiday Herb Quinoa Pilaf, a nutritious and colorful side dish perfect for festive gatherings or as a delightful vegetarian option.
Ingredients
Scale
- 1 cup quinoa
- 2 cups low-sodium vegetable broth
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 cup bell peppers, chopped (mix of colors)
- ½ cup fresh parsley, chopped
- ½ cup fresh thyme, chopped
- ½ cup fresh rosemary, chopped
- Salt and pepper to taste
- Zest of 1 lemon
- ¼ cup toasted pine nuts or almonds
Instructions
- Rinse the quinoa under cold water in a fine mesh strainer to remove bitterness.
- In a medium saucepan over medium heat, add olive oil. Sauté the diced onion until translucent (about 5 minutes). Add minced garlic and cook for an additional minute until fragrant.
- Pour in vegetable broth and rinsed quinoa. Bring to a boil. Once boiling, reduce heat to low, cover, and simmer for about 15 minutes or until all liquid is absorbed.
- After cooking, stir in the chopped bell peppers and fresh herbs into the quinoa mixture.
- Season with salt and pepper. For extra zestiness, mix in lemon zest or squeeze fresh lemon juice over it.
- Transfer to serving bowls or plates and sprinkle with toasted nuts if desired.
Nutrition
- Serving Size: 1 cup (185g)
- Calories: 210
- Sugar: 3g
- Sodium: 350mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Customize your pilaf with seasonal vegetables or different herbs based on what you have. For added protein, consider incorporating chickpeas. Store leftovers in an airtight container in the fridge for up to five days; add a splash of broth when reheating to maintain moisture.