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Basic Quinoa Pilaf Recipe

recipe 30 min
Total 485 Kcal 16 g protein 74 g carbs 14 g fat

Ingredients for serving

  • 80 g Quinoa, uncooked
  • 128 g Carrots, raw 1 x cup chopped (128g)
  • 64 g Celery, raw 1 x stalk, large (11"-12" long) (64g)
  • 80 g Bell pepper (green/yellow/red) 1 x medium (80g)
  • 10 g Onions, raw 1 x tbsp chopped (10g)
  • 3 g Garlic, raw 1 x clove (3g)
  • 4 g Oil, olive, salad or cooking 1 x tsp (4.5g)
  • 10 g Almond Nut 1 x gram (10g)
  • 0 g Salt, table 1 x dash (0.4g)
  • 2 g Spices, pepper, black 1 x tsp (2.1g)
  • 1 g Lemon juice, raw

Instructions

  • Cook the Quinoa according to the package instructions.
  • Dry roast almonds in a large pan and keep them aside.
  • Spray some olive oil in the same pan and saute onion and garlic.
  • Add finely chopped vegetables and cook until tender.
  • Add oregano and cooked quinoa to the vegetables, mix well.
  • Add salt, lemon juice and black pepper to adjust seasoning.
  • Finally add almonds to add a crunchy flavor to the quinoa pilaf.
  • Serve hot with other side dish such as fish, chicken and tofu.

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