This bright, herby pilaf starts with quinoa toasted in garlic-infused oil until it turns nutty and fragrant, then simmers with scallions and broth until every grain is tender and fluffy. Once off the heat, it gets folded with a flurry of fresh parsley and chives, a bright hit of lemon juice and zest, and a generous dusting of finely grated Parmesan that melts into every bite. The result is a lemony, savory side dish with real texture — light but satisfying, and packed with fresh herbs instead of heavy sauces. Quinoa itself is a natural fit for the way Mediterranean cooking favors whole grains, herbs, citrus, and good olive oil, which makes this pilaf an easy, flavorful addition to that kind of table. It comes together in one pot, makes a great partner for grilled vegetables or fish, and keeps well for an easy make-ahead lunch. This is one of those sides that tastes like far more effort went into it than actually did.
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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 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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