Pescatarian Greek Oregano Quinoa Pilaf

Total time40 min

Prep time10 min

Cook time25 min

4.6

(28)

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

1 cup dry white quinoa, rinsed
2 tbsp garlic-infused olive oil
½ cup scallions, green tops only, thinly sliced
1 ¾ cups chicken broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.
2 tbsp fresh lemon juice (about 1 lemon)
1 tsp lemon zest
2 tsp dried greek oregano
½ tsp ground cumin
½ tsp salt, plus more to taste
¼ tsp black pepper
¼ cup fresh flat-leaf parsley, roughly chopped
¼ cup crumbled feta cheese (optional)
1 tbsp extra-virgin olive oil, for finishing (optional)

Instructions

1
Place the rinsed quinoa in a fine-mesh strainer and rinse under cold running water for 30 seconds, then shake off the excess water.
2
Heat the garlic-infused olive oil in a medium saucepan over medium heat until shimmering. Add the scallion greens and cook, stirring, until softened and fragrant, about 2 minutes.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!