Quinoa Pilaf

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Enjoy this ultra-nutritious, vegetarian dish alone, as a side to your favorite entree, or on top of your favorite salad. Quinoa Pilaf is a delicious and filling accompaniment to almost any menu item. This healthy quinoa recipe has a nutty flavor. It combines mushrooms, onions, and savory spices to create a delicious alternative to rice or potatoes. Plus, quinoa is the quintessential superfood that combines high amounts of protein and fiber with the right amount of omega-3 fatty acid to help the body ward off disease. Give your quinoa dishes some added color and flavor with dried cranberries, or serve them cold on a bed of fresh salad. There are plenty of delicious quinoa add-ins to try.

We love quinoa’s versatility. If you are looking to cut refined carbs, or you need to boost your protein without eating more meat, quinoa is the perfect option. Not only can you use it as the base for a variety of entrees, you can mix it into other dishes to bulk them up and make them more filling.

Love quinoa, but not sure how to prepare it? Learn how here.


Quinoa Pilaf

Quinoa Pilaf

Yields 4 Servings | Serving Size: 1 Cup | Calories: 262 | Total Fat: 10 g | Saturated Fat: 1 g | Trans Fat: 0 g | Cholesterol: 0 mg | Sodium: 86 mg | Carbohydrates: 37 g | Dietary Fiber: 6 g | Sugars: 3 g | Protein: 8 g | SmartPoints (Freestyle): 6 |


  • 1/2 cup diced onions
  • 1 cup white mushrooms, chopped
  • 1 stalk celery, diced
  • 2 cloves garlic, minced
  • 2 tablespoons Extra-Virgin Olive Oil
  • 1 cup Quinoa, pre-rinse (white or red)
  • 2 cups vegetable stock, low sodium
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 teaspoon black pepper
  • Salt to taste


  1. In a large skillet sauce pan, add oil, turn to medium-low heat, add white mushrooms and saute for about 3 minutes. Add onion, garlic and celery to mushrooms and continue cooking until onion and celery are tender, about 4 minutes.
  2. Add Quinoa, red pepper flakes, black pepper and salt to taste, stir to combine. Add vegetable stock, stir and cook for 15 minutes or until liquid is absorbed.

SkinnyMs. recently released a new Quinoa Recipe eBook with scrumptious dishes like, Enchiladas Verde, Asian Stir-Fry and even Apple Crumb Cake…all made with what might be the world’s most perfect food, Quinoa. Be sure to check it out here.

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14 Comments on "Quinoa Pilaf"

  1. Jennifer  February 19, 2012

    How long would this keep if I wanted to make some up for lunches to take to the office?

    • Skinny Ms.  February 19, 2012

      Jennifer, Quinoa Pilaf would keep for 3-4 days.

  2. skinnyms  February 23, 2012

    Test comment

  3. Michele Allen  December 30, 2012

    I think the pepper and pepper flake amount is a bit extreme – much spicier than any Pilaf I have ever had! Whew!!!

  4. Ana  March 19, 2015

    I don't like mushrooms. What can I substitute?

    • SkinnyMs  March 20, 2015

      Ana, You can omit the mushrooms altogether or use chopped zucchini in place of them.

  5. Sarah  March 30, 2015

    I followed the directions and I didn't get 4 cups of this more like a little over 2 cups so would the serving size still be 1 cup or should I just divide it into 4 portions. I don't want to eat more than I should.

    • SkinnyMs  March 31, 2015

      Sarah, Divide into four portions.

  6. Alyssa  April 20, 2016

    Is there a substitution for mushrooms? I have an allergy to them.

    • Gale Compton  April 21, 2016

      Alyssa, Try using finely diced carrots in place of mushrooms. They are delicious in this pilaf. 🙂

  7. Laura  October 17, 2016

    I loved this but do I only eat one serving and if so when do I eat the rest of the servings ?

    • Nichole  October 17, 2016

      Hi Laura, eating one or more servings at a time is totally up to you and how it fits into your nutritional needs. If you have leftovers, this pilaf with keep for about a week; refrigerated in an air tight container. You can use it with several entrees throughout the week!

  8. Kristen  January 2, 2017

    Cook the quinoa in advance?

    • Kym Votruba  January 3, 2017

      No, the quinoa should be cooked during the second part of the recipe with the vegetable broth and red pepper.


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