About this recipe

A light yet satisfying quinoa pilaf cooked in savory broth with sautéed aromatics, toasted almonds, and fresh herbs. This versatile side dish comes together in under 35 minutes and pairs beautifully with roasted chicken, grilled fish, or a simple green salad. Fluffy, nutty, and endlessly adaptable.

Instructions

1. 1

   Rinse the quinoa thoroughly in a sieve under cold running water for about 30 seconds, rubbing it gently with your fingers. This removes the natural bitter coating (saponin). Shake off excess water and set aside.

2. 2

   In a saucepan over ^[medium heat], melt the butter with the extra-virgin olive oil. Add the diced yellow onion and a pinch of fine salt and cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Add the minced garlic and diced red bell pepper and cook for another 2 minutes until fragrant.

3. 3

   Add the rinsed quinoa to the pan and stir to coat it in the butter and aromatics. Toast the quinoa for 1–2 minutes, stirring frequently, until it smells slightly nutty and the grains look dry.

4. 4

   Pour in the low-sodium vegetable broth and add the fine salt and black pepper. Stir once to combine, then bring to a boil over ^[medium-high heat]. Once boiling, reduce the heat to ^[low], cover tightly, and simmer for 15 minutes without lifting the lid.

5. 5

   Remove the pan from heat and let it sit, still covered, for 5 minutes. This allows the quinoa to steam and finish cooking. Uncover and fluff gently with a fork.

6. 6

   Fold in the toasted sliced almonds, fresh Italian flat-leaf parsley, and lemon juice. Taste and adjust seasoning with additional fine salt and black pepper as needed. Serve warm.