This pilaf is everything Mediterranean cooking does best: fluffy quinoa toasted with onion, garlic, cumin, and coriander until the kitchen smells incredible, then finished with a generous handful of fresh parsley, mint, and chives. Olive oil carries the aromatics from the very first step, and a hit of lemon juice and zest at the end keeps the whole dish bright rather than heavy. Toasted pine nuts scattered over the top add just the right amount of crunch against the tender grains. It's light but satisfying enough to anchor a meal, and it scales easily as a side for grilled vegetables or a bed for roasted chickpeas. Simple pantry staples and a fistful of herbs do all the work here, which is exactly the kind of everyday cooking this way of eating is built around. Make a big batch — it holds well and tastes even better as the flavors settle.
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Place the quinoa in a fine-mesh strainer and rinse under cold running water for 30 seconds, rubbing the grains gently, until the water runs clear. Shake off the excess water.
Heat the olive oil in a medium saucepan over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
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