quinoa pilaf

Quinoa pilaf with herbs, veggies and bright lemon is a simple, crowd-pleasing side dish. Make it in the Instant Pot or on the stovetop!

Quinoa Pilaf Recipe

dry quinoa (rinsed)

vegetable broth

olive oil

garlic (minced)

onion

mushrooms

asparagus (1"-1 1/2" pieces, woody bottom of the stems removed)

thyme

sage

lemon juice

To cook in the Instant Pot: Combine the quinoa and 1 1/2 cups of broth in your Instant Pot. Cook for 5 minutes on high pressure, then release the pressure naturally for 10 minutes before doing a quick release.

To cook on the stovetop: Combine the quinoa and 2 cups of broth in a saucepan. Bring to a boil, then reduce the heat to medium low and simmer, covered, for 15-20 minutes. Your quinoa is ready when all of the water is absorbed.

While the quinoa cooks, heat your oil on medium high in a medium skillet. Add the garlic, onion, and mushroom and cook, stirring, until the onions turn translucent and the mushrooms soften, 5-7 minutes. You can add 2 tablespoons of water to the pan, if things start to stick (see notes).

Add the asparagus, thyme, and sage, and cook until the asparagus turns bright green, 3-5 minutes (see note).

Toss the quinoa and veggies together in a large serving bowl with the lemon juice, and eat up!

Talk about your nutritional powerhouse – Quinoa Pilaf with Roasted Salmon and Red Pepper Sauce is healthy, simple, elegant, and done in 30 minutes. By slow-roasting the salmon fillets in the oven, you have almost a fail-proof way of cooking the perfect piece of healthy deliciousness.

Quinoa Pilaf with Roasted Salmon and Red Pepper Sauce

For the Quinoa Pilaf

quinoa (rinsed well)

extra virgin olive oil

red bell pepper

liquid

parsley

For the Slow-Roasted Salmon

skin-on salmon filets (check

For the Roasted Red Pepper Sauce

fire-roasted diced tomatoes

balsamic vinegar

Salt and pepper (for all)

Heat the oven to 250°F It&#39;s best to let the fish sit out a bit so it&#39;s not super cold, so let it sit out while you prepare the pilaf ingredients and while the oven heats.

Prepare the Pilaf: In a small saucepan with a tight-fitting lid, heat the oil over medium-low heat; add the onions and peppers; sauté 2 - 3 minutes or until tender. Add the rinsed quinoa to the pan and stir until covered with oil; add the liquid along with a pinch of salt. Bring to a simmer, cover and lower the heat; cook for 15 - 20 minutes or until the liquid is absorbed and the quinoa is tender. Stir in the parsley. Taste and adjust salt and pepper. (A small pat of unsalted butter here is good, but not necessary.)

Prepare the Salmon; While the pilaf is cooking, rub the oil over the salmon and season with salt and freshly ground pepper. Place the salmon, skin side down, onto an aluminum foil covered cooking sheet that has been lightly oiled or sprayed with cooking spray. Place in the oven and cook for 15 to 20 minutes, or until medium. Do not overcook the fish. 

Prepare the Pepper SauceWhile the fish and pilaf are cooking, place all the ingredients for the sauce in a blender; blend until smooth. Pour into a small saucepan and heat until just hot. 

To Serve: Place the pilaf on the bottom of the plate, top with the salmon and spoon the sauce over. Enjoy.

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Top 2 quinoa pilaf recipes from across the web

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Quinoa Pilaf Recipe

Quinoa Pilaf with Roasted Salmon an...

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