Description
Experience a delightful fusion of fluffy quinoa, savory herbs, and crunchy nuts in this easy-to-make pilaf that’s perfect for any gathering.
Ingredients
Scale
- 1 cup tri-color quinoa
- 2 cups low-sodium vegetable broth
- 1/4 cup fresh parsley, chopped
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh rosemary, chopped
- 4 garlic cloves, minced
- 2 tablespoons olive oil
- 1/2 cup toasted almonds or walnuts
Instructions
- Sauté Aromatics: Press the sauté button on your Instant Pot. Add olive oil and minced garlic. Sauté until fragrant (about 1 minute).
- Add Quinoa: Stir in rinsed quinoa and pour in vegetable broth. Mix well to combine.
- Introduce Herbs: Add chopped parsley, thyme, rosemary, salt, and pepper to taste into the pot.
- Cook It Up: Secure the lid on the Instant Pot and set it to cook on high pressure for 1 minute. After cooking, allow for a natural release for about 10 minutes.
- Fluff and Serve: Carefully remove the lid and fluff the quinoa pilaf with a fork. Fold in toasted nuts just before serving.
- Plate It Beautifully: Transfer portions to plates or platters and garnish with extra herbs or nuts for an impressive presentation.
Nutrition
- Serving Size: 1 cup (185g)
- Calories: 290
- Sugar: 1g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Rinse quinoa thoroughly before cooking to enhance flavor. Customize by adding your favorite vegetables or swapping herbs. Leftover pilaf can be stored in an airtight container in the fridge for up to five days.