Looking for a tasty, nutritious meal that's sure to become a regular in your dinner rotation? Try out this delicious Tomato Quinoa Pilaf! It's easy to make, packed with wholesome ingredients, and bursting with flavor. This vegetarian dish combines wholesome quinoa with juicy tomatoes and creamy feta for a meal pleasing to the palate and the eye.
If you want a delicious vegetarian side, you will love this quinoa pilaf with herbs and lemon.
The key to this recipe is in the seasonings.
Combining aromatic fresh herbs adds depth of flavor and creates a fragrant aroma that will fill your kitchen with mouth-watering anticipation. The acidic pop of the tomatoes pairs perfectly with the nutty flavor of quinoa, creating an irresistible taste you won't be able to get enough of.
Finish it off with the briny feta, and be prepared for a party in your mouth.
This simple yet satisfying side dish can be enjoyed in many ways. Serve this tomato quinoa pilaf alongside your favorite protein for a dinner that will satisfy even the pickiest eaters.
Or turn it into a lunchtime staple by pairing it with freshly steamed vegetables or roasted potatoes.
So why not give this quinoa pilaf recipe a try tonight? With its easy preparation and unbeatable flavor, this versatile dish is sure to become one of your go-to favorites!
- Oil: Use olive oil, avocado oil, or your favorite oil.
- Shallots: I like shallots in this recipe, but red onion works well if you don't have shallots on hand. Just make sure that you sauté them until they are tender.
- Garlic: Minced garlic adds great flavor to this dish. You could use ½ teaspoon of garlic powder if you don't have fresh garlic.
- Quinoa: Be sure to rinse your quinoa before cooking.
- Vegetable broth: Homemade veggie broth has more flavor, but you can buy vegetable broth if you don't have homemade in your freezer.
- Sea salt and cayenne pepper: To taste. You could add black pepper if you like.
- Tomatoes: Either grape or cherry tomatoes work well in this recipe.
- Herbs: Fresh parsley, basil and thyme add lots of flavor. Fresh mint is also a great option.
- Lemon juice: To brighten up the dish, a squeeze of fresh lemon juice does the trick.
- Feta cheese for garnish: Crumbled feta cheese is an optional garnish but adds a delicious brininess to the pilaf.
Frequently Asked Questions
Can you use quinoa instead of rice to make pilaf?
Yes, you can! Quinoa is a great alternative to rice and works just as well in pilaf. The cooking time may be slightly shorter, so keep an eye on it while it's cooking.
Quinoa pilaf has all the flavor of rice pilaf, with the added benefit of being a complete protein.
Can I make this a vegan quinoa pilaf?
Yes! Just leave out the feta and be sure to use vegetable broth instead of chicken broth to cook the quinoa. You can also opt to substitute vegan cheese for the feta. Or use pine nuts - they are quite lovely here.
What makes a pilaf a pilaf?
A pilaf is a dish that has two main components: cooked grains and seasonings. What makes a pilaf a pilaf is the fact that the grains and seasonings are cooked together with stock or broth instead of water.
This creates a flavorful dish with an intense aroma and delicious texture.
More Quinoa Side Dish Recipes
- If you are looking for a filling quinoa salad recipe, look no further than this edamame quinoa salad.
- Looking for something a little different to liven up your routine? Give this crispy quinoa salad a try.
- I love this vegan quinoa salad so much, I often eat leftovers for breakfast. Give it a try and I think you will love it too.
- When you need a dish that it sure to satisfy, don't miss this Mediterranean quinoa salad.
Tomato Quinoa Pilaf
- 1 tablespoon olive oil
- 1 cup chopped shallots or red onion
- 1 teaspoon minced garlic
- 2 cups quinoa rinsed
- 2 ¾ cups vegetable broth
- ½ teaspoon sea salt
- ¼ teaspoon cayenne
- 1 ½ cups grape or cherry tomatoes quartered
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh basil
- 2 teaspoons chopped fresh thyme
- 2 tablespoons lemon juice
- 6 ounces feta cheese crumbled
- Heat oil in a saucepan over medium heat. Add onions or shallots and cook for 5 minutes. Add garlic and cook another 30 seconds.
- Add quinoa to the saucepan and sauce for two minutes. Stir in broth, salt and cayenne pepper.
- Bring to a boil and then reduce heat to a simmer. Cover and cook for 18 minutes, until all liquid is absorbed.
- Remove from heat and allow to sit covered for another five minutes.
- Stir in tomatoes, parsley, basil, thyme, lemon juice and feta and serve warm.
I'm still getting used to quinoa. Love this recipe for it!