Savory Rainbow Quinoa Pilaf
This Savory Rainbow Quinoa Pilaf is a vibrant explosion of flavors and colors that's as nourishing as it is pretty. I love how versatile it is, letting you t...
I remember the first time I made this pilaf; I had a fridge full of colorful veggies that were begging for a purpose.
This dish is my go-to for clearing out the pantry while still creating something that feels special and satisfying.
Plus, it’s a fantastic way to sneak in healthy ingredients without sacrificing taste—everyone's always surprised it’s vegan!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Quinoa is such a fantastic base here—it's protein-rich and so versatile. You can swap in any veggies you like or have on hand. I often throw in some spinach or kale if I want to boost the greens. For added creaminess, consider mixing in some mashed avocado right before serving!
Tips & Notes
- •I like to prep all my veggies ahead of time—makes the cooking process so much smoother!
- •If you want a bit of heat, sprinkle in some red pepper flakes during cooking.
Recipe Variations
- •Sometimes I add a handful of nuts or seeds for a crunchy texture—pumpkin seeds work great!
- •If I'm feeling adventurous, I'll toss in some dried cranberries for a sweet contrast.
Storage & Freezing
Store any leftovers in an airtight container in the fridge. It makes for a great lunch option the next day—just reheat and enjoy!
Frequently Asked Questions
Can I make this pilaf ahead of time?
Absolutely! It keeps well in the fridge for up to 3 days. Just reheat it gently on the stovetop or in the microwave.
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This Savory Rainbow Quinoa Pilaf is a vibrant explosion of flavors and colors that's as nourishing as it is pretty. I love how versatile it is, letting you t...
Ingredients
Instructions
- 1
Start by rinsing your quinoa under cold water in a fine-mesh strainer. This helps remove any bitterness.
- 2
In a medium saucepan, combine the rinsed quinoa and water or vegetable broth. Bring it to a boil, then reduce to a simmer, cover, and cook for about 15 minutes, or until the quinoa is fluffy and liquid is absorbed.
- 3
While the quinoa is cooking, heat the olive oil in a large skillet over medium heat. Add the chopped red onion and sauté for about 3-4 minutes until it becomes translucent.
- 4
Add the garlic and sauté for another minute until fragrant.
- 5
Toss in the diced carrot, red bell pepper, zucchini, corn, and peas. Cook for about 5-7 minutes until the veggies are tender but still vibrant.
- 6
Stir in the cumin, smoked paprika, salt, and black pepper. Mix well to coat the veggies in the spices.
- 7
Once the quinoa is done, fluff it with a fork and add it to the skillet with the veggies. Stir everything together and squeeze in the lemon juice for that zesty kick.
- 8
Remove from heat, sprinkle with fresh parsley, and serve warm. Enjoy the rainbow!
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