Low Iodine Vegan Quinoa Pilaf
Total time40 min
Prep time10 min
Cook time25 min
4.8(6)
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Learn more →Ingredients
4 servings
- 1 cup quinoa
- 2 cups vegetable broth
- 2 tbsp olive oil
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 1 medium carrot, finely diced
- ½ tsp ground cumin
- ¼ tsp ground turmeric
- ¼ tsp black pepper
- ½ tsp salt, plus more to taste
- ⅓ cup frozen peas
- 3 tbsp pine nuts
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh lemon juice
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Place the quinoa in a fine-mesh strainer and rinse under cold running water for 30 seconds, then drain well.
- 2
Heat the olive oil in a large skillet over medium heat until shimmering. Add the onion and carrot and cook, stirring occasionally, until the onion is softened and translucent, about 5 minutes.
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