Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Tuscan Toasted Red Quinoa Pilaf

Scott Phillips

Yield: Yields 8 cups

Servings: 6 to 8

A colorful accompaniment for chicken or fish, this Tuscan pilaf is also delicious enough to stand on its own as a meatless main dish. Toasting quinoa brings out its nutty flavor.

Ingredients

  • 2 cups red quinoa
  • 4 cups lower-salt chicken or vegetable broth
  • 2 Tbs. vegetable oil
  • 1 large yellow onion, chopped (about 2 cups)
  • 1 Tbs. minced garlic
  • 1 medium lemon, finely grated to yield 1 tsp. zest and squeezed to yield 2 Tbs. juice
  • 2 Tbs. extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 1/2 cup chopped oil-packed sun-dried tomatoes
  • 1/2 cup chopped fresh basil

Nutritional Information

      Calories (kcal) : 290
      Fat Calories (kcal): 90
      Fat (g): 11
      Saturated Fat (g): 1.5
      Polyunsaturated Fat (g): 3.5
      Monounsaturated Fat (g): 5
      Cholesterol (mg): 0
      Sodium (mg): 200
      Carbohydrates (g): 41
      Fiber (g): 4
      Protein (g): 10

Preparation

  • Rinse the quinoa under cold water and drain.
  • Heat a 12-inch skillet over medium-high heat until hot. Put the quinoa in the pan, swirling it around with a whisk, and cook, whisking, until the quinoa is dry, has a nutty aroma, and looks a few shades darker, about 8 minutes. Transfer the quinoa to a plate to cool slightly. Wipe out the skillet.
  • In a 3-quart pot, bring the broth to a boil, add the quinoa and simmer, covered, over low heat until the broth is absorbed and the quinoa is tender, about 15 minutes.
  • Meanwhile, heat the vegetable oil in the skillet over medium heat. Add the onion and cook, stirring, until golden and browned on the edges, 7 to 8 minutes. Add the garlic and cook, stirring, for 30 seconds. Remove from the heat.
  • In a large bowl, whisk the lemon zest, juice, olive oil, 1 tsp. salt, and 1/2 tsp. pepper. Add the quinoa, onion mixture, and tomatoes and toss to distribute evenly. Just before serving stir in the basil. serve hot or at room temperature.

Reviews

Rate or Review

Reviews

  • Abby_Gardner | 02/11/2017

    This was my first time to try quinoa, and this recipe was delicious! Easy to prepare and good flavor. I will definitely make this again.

  • Dorrybea | 07/14/2015

    Delicious, easy recipe. I add feta cheese and chopped chives along with the basil. Chopped dill would be great as well.

Show More

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Taos, New Mexico (503)

Experience the rich history of the mountainous Taos region of New Mexico as Moveable Feast with Fine Cooking gets a taste of its incredible ingredients. Host Curtis Stone meets Christopher…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks