Vegan Quinoa Pilaf
This pilaf is the kind of weeknight dinner that looks and tastes far more impressive than the effort it takes to pull together. Toasting the quinoa in olive oil with cumin and turmeric before the liquid goes in builds a warm, nutty depth that makes every forkful genuinely satisfying. Softened onion, carrot, and sweet peas round out the texture, while golden pine nuts and a hit of fresh lemon juice at the end add crunch and brightness that keep the whole dish feeling light. Everything here is built from whole, plant-based ingredients — no substitutions or workarounds needed, just a naturally complete meal. The recipe serves four, making it a solid choice for a family dinner or a batch you can portion out for easy lunches through the week. A handful of fresh parsley folded in at the finish gives it that just-made freshness that really elevates the plate.
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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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