As I’ve been blogging and talking about quinoa I’ve realized that I never make or serve plain quinoa. Very occasionally I’ll switch things up a bit and serve a stir fry with plain quinoa but that is rare. If I’m making quinoa as a side dish I almost always make this pilaf. It’s kind of crazy that it’s taken me months of blogging to post one of my staple recipes!
The beauty of this quinoa recipe is that it is not significantly more time consuming than making plain quinoa but it tastes a million times better. Rather than cooking the quinoa in water I use chicken stock. It’s an easy substitution that takes NO extra time or energy but makes huge leaps in terms of flavor.
The rest of the flavor comes from vegetables. If you have good knives it will take you no time to chop up the onion, celery, and carrot that is cooked with the quinoa. I truly enjoy getting out my chef knife and dicing vegetables in no time, but there’s no reason why you couldn’t use the pre-chopped kind you can buy at the grocery store.
As you may be able to tell from these pictures, I do not rinse my quinoa. I never have. I don’t mind the little white thingys wrapped around the pieces of quinoa, but I don’t know that I’ve ever had rinsed quinoa to compare it with! Honestly, I would try it rinsed, but the quinoa would fall right through the holes in both of my strainers. So, for now all of my quinoa will go un-rinsed.
Rinsed quinoa or not, I know that you will enjoy this pilaf. Don’t be surprised if it makes you want to kick plain old quinoa to the curb 😉
- 1 small onion, diced
- 1 large stalk celery, diced
- 1 carrot, diced
- 1 Tbs olive oil
- 1 c quinoa
- 2 c chicken stock (or vegetable stock for vegetarian option)
- Heat the olive oil in a saucepan over medium heat. When the oil is hot, add the onion, celery, and carrots and cook for about 5 minutes, until the vegetables have softened.
- Add the quinoa and chicken stock, stir, and bring to a boil. Cover and reduce the heat to low. Let cook for about 15 minutes, until the liquid has absorbed.