Low FODMAP Herbed Parmesan Quinoa Pilaf
Quinoa pilaf sounds simple, but this version is genuinely craveable — nutty toasted grains simmered in chicken broth, finished with butter, finely grated Parmesan, bright lemon, and a handful of fresh herbs. The result is fluffy, savory, and just a little rich in the best possible way, and it comes together in one saucepan with minimal fuss. Getting that kind of depth of flavor without onion or garlic is where a lot of grain dishes fall flat, but garlic-infused oil solves that problem beautifully — you get all the aromatic warmth with none of the troublesome compounds. The scallion green tops add a mild, fresh bite that keeps things lively, and the parsley and chives folded in at the end make the whole dish feel genuinely herby rather than just garnished. A squeeze of fresh lemon juice and a little zest lift everything at the last moment, cutting through the richness of the cheese and butter in exactly the right way. This makes four servings and works as a satisfying weeknight side alongside grilled chicken or fish, or honestly as a light meal on its own.
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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
Ingredient noteThe green parts of scallions are low in FODMAPs. Avoid the white bulb which is higher in FODMAPs.
- 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
- 1 tbsp unsalted butter
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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