This bright, herb-flecked pilaf turns humble quinoa into something worth building a whole meal around. Garlic-infused olive oil toasts the grains until they smell nutty and golden, then a simmer with Dijon mustard and fresh thyme infuses every bite with tangy, earthy depth. Once fluffed, it gets folded with sliced scallion greens, chopped parsley, and a hit of lemon zest for a fresh, herbaceous finish that feels light but satisfying. The texture is fluffy and distinct, with each grain holding its shape and that telltale germ ring visible after cooking. It's a simple, olive-oil-forward side that leans on fresh herbs, citrus, and whole grains rather than heavy sauces, making it a natural fit for a Mediterranean-style table. Serve it alongside grilled vegetables, fish, or a simple salad for an easy, flavor-packed grain dish you'll want in regular rotation.
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Rinse the quinoa in a fine-mesh strainer under cold running water for 30 seconds, then shake off the excess water.
Heat the garlic-infused olive oil in a medium saucepan over medium heat until shimmering. Add the rinsed quinoa and stir to coat, cooking for 2–3 minutes until the grains smell nutty and begin to look dry and lightly golden.
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