Nutty Quinoa Pilaf
A flavourful and nutrient-packed pilaf recipe with quinoa, toasted nuts, seeds, and garlic. Perfect as a side or vegetarian main. Quick, easy, and flexible!
Servings: 4
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.