A Deliciously Crunchy and Versatile Dish
Quinoa has come a long way from being a trendy superfood to a pantry staple, and for good reason! Light, fluffy, and packed with nutrients, it’s the perfect base for this Nutty Quinoa Pilaf – a savoury, crunchy, and endlessly adaptable dish that works as both a satisfying side and a wholesome vegetarian main, from everyday to special meals.
A New Take on a Pilaf
When we think of pilaf, we picture a light, fluffy, and flavourful dish. Traditionally made with rice, pilaf is a cooking method where grains are first sautéed with seasonings and then simmered until they absorb all the liquid, resulting in a fragrant and tender texture. But how about switching things up and using quinoa instead?
Quinoa not only adds more nutritional value to the dish, but it also brings a delicate texture and a slightly nutty flavour that pairs beautifully with seeds and nuts. Packed with protein, fibre, and minerals, it’s a fantastic alternative for anyone looking for a well-balanced and versatile option. And the best part? This nutty quinoa pilaf is easy to make and can be customized with different ingredients to suit any taste!
Why You’ll Love This Dish
- Protein-Packed & Nutrient-Dense – Quinoa is a complete protein, making this pilaf a great plant-based meal. Add nuts and seeds, and you get even more healthy fats and protein!
- Versatile & Customizable – Go Mediterranean with fresh or dried herbs and crumbled feta or Moroccan-inspired with dried fruit and warm spices like cumin (see recipe notes).
- Quick & Easy – Done on the stovetop in about 30 minutes, it’s a stress-free dish that delivers big flavour.
- Perfect for Meal Prep – Make a batch ahead of time and enjoy it hot or cold throughout the week.
The Key Ingredients
- Quinoa – Fluffy, nutty, and naturally gluten-free. Cook it in water or broth for extra flavour. Use the white, red, black or mixed tri-colour variety (my favourite!).
- Garlic – Because every great dish starts with garlic!
- Black Sesame and Sunflower Seeds – Add a satisfying crunch and a boost of minerals.
- Walnuts, Almonds, Pecans, Hazelnuts, or Mixed Nuts – Any raw nuts will work, use your favourites or what you have on hand. Then toast for depth and extra nuttiness.
How to Serve
- As a Side – Pairs beautifully with a fresh salad or grilled veggies, roasted chicken, or baked salmon.
- As a Main – A hearty vegetarian dish on its own, or top it with chickpeas or tofu for extra protein.
- In a Bowl – Layer it with salad greens, diced tomatoes, sliced avocado, raw and/or roasted/grilled vegetables, a favourite protein, fresh herbs, and a drizzle of tahini lemon dressing (or a vinaigrette) for a nourishing grain bowl.
Pro Tips for the Best Quinoa Pilaf
- Toast the Nuts & Seeds – This step deepens their flavour and makes the dish even more aromatic.
- Use Broth Instead of Water – Cooking quinoa in vegetable or chicken broth gives it a richer taste.
- Let it Rest – After cooking the quinoa, let it sit for a few minutes to absorb any remaining liquid, and then fluff it with a fork.
Make It Your Own
This quinoa pilaf is a great base recipe – get creative and tweak it to your taste! Want more spice? Add some harissa or smoked paprika. Looking for extra crunch? Toss in some roasted chickpeas. The possibilities are endless!
Cooking Instructions for Quinoa
The most common method for cooking quinoa is the following:
- Rinse the Quinoa – Place the quinoa in a fine mesh strainer and rinse under running water for about 30 seconds. This helps remove the natural coating (saponin) that can make it taste a bit bitter.
- Measure the Liquid – Use a 2:1 ratio of water or broth to quinoa. For example, for 1 cup of quinoa, use 2 cups of liquid.
- Boil and Simmer – Bring the liquid to a boil in a saucepan. Add the quinoa, reduce the heat to low, cover, and let it simmer for about 12–15 minutes until the quinoa absorbs all the liquid.
- Rest and Fluff – Remove from heat and let it sit, covered, for 5 minutes. Then, fluff with a fork to separate the grains.
And by all means, go with that if it works for you.
Alternatively, try boiling the rinsed quinoa in a way similar to cooking pasta, using a 4:1 ratio = 1 part quinoa to 4 parts liquid:
- Bring enough broth (vegetable or chicken) or seasoned water (salt, drizzle of olive oil, garlic/onion flakes) to a boil.
- Add rinsed quinoa and boil on medium-high heat for 8-9 minutes.
- Drain well and let the cooked grains sit, covered, for 5 minutes.
- Fluff with a for and it’s ready to use!
Nutty Quinoa Pilaf
Equipment
- Food processor
Ingredients
- 1 cup nuts raw (almonds, walnuts, pecans, hazelnuts, or a mix), soaked for 15-20 mins
- ½ cup sunflower seeds raw
- ¼ cup sesame seeds black or white
- 2 Tbsp olive oil or coconut oil
- 3-4 cloves garlic finely chopped
- 2 cup cooked quinoa from about 1 cup raw
- salt and pepper to taste
Instructions
- Add nuts to a medium bowl, cover with water and soak for about 15 mins
- Meanwhile, cook the quinoa, measure the seeds and chop the garlic
- Drain the nuts and add to the bowl of a food processor fitted with the chopping blade. Pulse a few times to chop the nuts coarsely.
- Add the sunflower seeds and pulse 2-3 more times.
- In a large skillet over medium heat, sauté the garlic in the oil for 2-3 minutes to soften (do not burn the garlic).
- Add the chopped nuts mixture and the sesame seeds to the pan. Mix well to coat and toast for 3-5 minutes, until fragrant and slightly darker in colour, stirring often to avoid burning.
- Add the cooked quinoa, salt and pepper to taste, and stir for another 3-5 minutes to warm through, evaporate any excess moisture and combine the flavours.
- Serve hot, at room temperature or cold; as is or with any combination of the optional add-ins. Enjoy!
Notes
- I like to add a few larger nut pieces on top for visuals and added crunch, plus chopped fresh herbs for colour and freshness.
- Optional Add-ins
- Mediterranean twist - Chopped fresh parsley/basil/mint or dried oregano and crumbled feta
- Moroccan flair - warm spices like cumin and cinnamon and dried fruit (raisins, currants or apricots)
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Serving options
- As a Side – Pairs beautifully with a fresh salad or grilled veggies, roasted chicken, or baked salmon.
- As a Main – A hearty vegetarian dish on its own, or top it with chickpeas or tofu for extra protein.
- In a Bowl – Layer it with salad greens, diced tomatoes, sliced avocado, raw and/or roasted/grilled vegetables, a favourite protein, fresh herbs, and a drizzle of tahini lemon dressing (or a vinaigrette) for a nourishing grain bowl.
- Serve hot or cold – this dish is great for work lunches, meal planning and can be made ahead of time for entertaining.
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