Mediterranean Diet Friendly Herbed Balsamic Maple Quinoa Pilaf

Total time50 min

Prep time15 min

Cook time30 min

Mediterranean Diet Friendly Herbed Balsamic Maple Quinoa Pilaf

Fluffy quinoa gets tossed with golden-edged zucchini and red bell pepper, then coated in a glossy balsamic-maple glaze sharpened with a touch of Dijon. Fresh scallion greens, parsley, basil, and thyme go in last for a bright, herb-forward finish, with toasted pine nuts adding a little crunch if you want them. The grains stay separate and light thanks to that quick steam-and-fluff step, so every bite picks up the sweet-tangy glaze without turning mushy or heavy. It's a wholesome, vegetable-and-whole-grain-driven dish built on olive-forward cooking and simple, real ingredients, which makes it a natural fit for a Mediterranean-style table. Serve it warm as a side or at room temperature for meal prep — either way, it holds up beautifully and only gets better as the flavors settle.

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Ingredients

4 servings

For the quinoa

1 cup quinoa, rinsed
2 cups water
¼ tsp salt

For the vegetables

3 tbsp garlic-infused oil, divided
FODY Low FODMAP Garlic-Infused Olive Oil (250ml)Private Selection Infused Olive Oil Garlic Garlic Gold USDA Certified Organic Extra Virgin Olive Oil Infused with Garlic Low FODMAP Tantillo Roasted Garlic Infused Avocado Oil Bari Olive Oil Flavor Infused Garlic - 8.45 Fl. Oz.
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1 medium zucchini, cut into ½-inch dice
1 medium red bell pepper, cut into ½-inch dice
¼ tsp salt
¼ tsp black pepper

For the glaze

3 tbsp balsamic vinegar
2 tbsp maple syrup
Chef's tip
Use the same amount; honey is a little thicker and slightly sweeter.
1 tsp dijon mustard
¼ tsp black pepper

For finishing

4 scallions, green tops only, thinly sliced
¼ cup fresh flat-leaf parsley, roughly chopped
2 tbsp fresh basil, thinly sliced
1 tbsp fresh thyme leaves
2 tbsp toasted pine nuts (optional)

Instructions

1
Combine the rinsed quinoa, 2 cups water, and 1/4 tsp salt in a medium saucepan. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and cook until the water is fully absorbed and the quinoa's white germ rings are visible, about 15 minutes.
2
Remove the saucepan from the heat and let the quinoa steam, covered, for 5 minutes. Uncover and fluff with a fork, then spread onto a plate or sheet pan to cool slightly and release steam — this keeps the grains separate.

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