Quinoa Pilaf

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This delicious quinoa recipe works for a main dish or a side!

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.

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Quinoa Pilaf

The ultimate rice and pasta substitute, this tasty quinoa pilaf is perfect for any menu any time of the year.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Yield 4 people
Serving Size 1 cup
Course Dinner, Lunch, Side Dish
Cuisine Universal
Author SkinnyMs.


  • 1/2 cup onions diced
  • 1 cup white mushrooms chopped
  • 1 celery stalk diced
  • 2 garlic cloves minced
  • 2 tablespoons extra virgin olive oil
  • 1 cup quinoa pre-rinsed (white or red)
  • 2 cups vegetable stock low sodium
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 teaspoon black pepper
  • salt to taste


  • In a large skillet saucepan, 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.
  • 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.

Nutrition Information

Serving: 1cup | Calories: 262kcal | Carbohydrates: 37g | Protein: 8g | Fat: 10g | Saturated Fat: 1g | Sodium: 86mg | Fiber: 6g | Sugar: 3g |
SmartPoints (Freestyle): 8
Keywords Gluten-Free, Plant-Based, Quick and Easy

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Skinny Ms. 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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  1. I think the pepper and pepper flake amount is a bit extreme – much spicier than any Pilaf I have ever had! Whew!!!

  2. 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.

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

    1. 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!

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

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