Spring Vegetable + Quinoa Pilaf

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Spring has definitely sprung here in nashville, which means that the heavier stews + soups that I craved all winter are no longer sounding as good to me. Instead, around dinnertime, I’m craving lighter meals – grilled chicken, seafood, or burgers with light, veggie-filled side dishes.

Earlier this week, when my husband fired up the grill on a warm, gorgeous night to make some burgers, I remembered this quinoa + veggie pilaf recipe that I’d been wanting to try + decided to give it a spin.

So, how was it? Surprisingly, awesome!

I worried it would be a bit bland, but that wasn’t the case. All the veggies + the olive oil in which they sautéed provided a ton of awesome flavor to the dish.

Also, the quinoa took on a creamy, risotto-like texture, from the juice of the veggies + the olive oil, which was divine. It was the perfect, light accompaniment to some awesomely-grilled burgers (thanks, husband!) + was even more flavorful the next day as leftovers.

Another plus – it’s easily adaptable depending on which vegetables you like or dislike. So next time you’re looking for a delicious, quick, + easy weeknight side dish that’s wonderfully healthy, give this quinoa + vegetable pilaf a try!

Spring Vegetable + Quinoa Pilaf

A light, veggie-filled side dish perfect for spring. Quinoa takes on a creamy, risotto-like texture from the vegetables and olive oil, and it's easily adaptable to your favorite vegetables.

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Servings: 4 servings

Course: Side Dish

Ingredients Method

Ingredients

  

• 1 3/4 cups low-sodium chicken broth
• 1/2 teaspoon kosher salt plus additional for seasoning
• 1 cup quinoa rinsed + drained 3 times
• 3 tablespoons olive oil
• 4 garlic cloves minced
• 1 cup 1/2-inch pieces red bell peppers
• 1/2 pound green beans trimmed, cut on diagonal into 3/4-inch pieces
• 2 cups 1/2-inch pieces trimmed baby zucchini + summer squash
• freshly ground black pepper
• 4 green onions thinly sliced
• 1 tablespoon chopped fresh thyme
• the juice of 1 lemon
• 1 tablespoon chopped fresh italian parsley optional, for garnish

Method

 

1. Bring broth + 1/2 teaspoon salt to boil in medium saucepan; add quinoa. Cover, reduce heat to low, + simmer until quinoa is tender + broth is absorbed, about 15 minutes. Remove from heat; fluff with fork. Cover + reserve.
2. Meanwhile, heat a large non-stick skillet to medium. Add olive oil + garlic; sauté about 1 minute, until garlic is fragrant. Add bell peppers, green beans, zucchini + squash. Season with salt + black pepper to taste. Sauté until just tender, about 8 minutes.
3. Add cooked quinoa, thyme, lemon juice, + green onions to vegetables in skillet; toss to combine. Season with sea salt + pepper, + garnish with parsley, if using.