Anti Inflammatory Herbed Parmesan Quinoa Pilaf
Total time40 min
Prep time10 min
Cook time25 min
5.0(15)
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Learn more →Ingredients
4 servings
- 1 ½ cups quinoa, rinsed
- 2 tbsp garlic-infused oil
- 3 scallions, green tops only, thinly sliced
- 2 ¾ cups chicken broth
- ½ tsp fine salt
- ¼ tsp black pepper
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 2 tbsp fresh chives, finely chopped
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- ½ cup parmesan cheese, finely grated
Chef's tipChoose a vegan parmesan in the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving or melting. - 1 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
Instructions
- 1
Rinse the quinoa in a fine-mesh strainer under cold running water for 30 seconds, then shake off the excess water.
- 2
Heat the garlic-infused oil in a medium saucepan over medium heat until shimmering. Add the rinsed quinoa and cook, stirring frequently, until the grains are dry and smell nutty, about 3–4 minutes.
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