Quinoa Pilaf

Rinse until water is clear, usually two or three times. Roast quinoa. Griil mushrooms prior to adding to quinoa. Add extra pepper and Greek seasoning. Add frozen veggies the last five minutes.

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This was my first taste of quinoa and I wasn't sure what to expect. The taste and consistency are reminiscent of brown rice. I added 5 small fresh basil leaves, 1 stalk of celery, and 1/2 of a green pepper, all minced. I didn't have any peas, so I used half a bag of frozen peas and carrots. We really enjoyed trying this new (to us) grain! I served this with baked salmon and it was the perfect accompaniment.

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Ok so I'm giving this 4 stars for ease and directions but the family didn't enjoy it so it won't go on the rotation. That being said I can see why other reviewers loved this recipe. It's very flavorful and super easy. Thanks for giving me something new to try!

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This was really tasty! I served it with tzatziki and grilled shrimp when a friend came over, and the meal was a huge success. I'm making this again today for lunch, and will be using this recipe more often, cause it's just that tasty and healthy. Thanks for sharing.

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This was really good. I used frozen peas instead of canned. It is a great place to start and bulid from there.

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This is delicious, and a wonderful alternative to rice! As another reviewer mentioned, the mushrooms absolutely make the dish, so I wouldn't leave them out! I used 1 c water and 1 c veggie broth to add flavor, and followed up with healthy shakes of salt, pepper, and garlic powder. I was out of peas (doh!) so I used frozen mixed veggies and it worked out just fine! Thanks for posting. Made for Healthy Choices ABC tag.

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Great!

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Delicious! As a main course, I would need to double it for my family of 4.

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I have never made quinoa before but this turned out wonderfully! I used Quinoa-Toasted#16399 to toast the quinoa and I did rinse it before toasting. I followed the instructions completely except I didn't have canned peas so I was going to use frozen and forgot to put them in. Made no difference it was still a wonderful dish. Served it with Sauteed Red Snapper With Ginger-Lime Butter#331585 and Cucumber, Tomato and Red Onion Salad#383990. Will definately make this again. Thank you.

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Not being a Quinoa fan, this was pretty good. I used bouillon instead of water and fresh sugar snap peas added just at the end, but it was tasty.

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was great 1st time quinoa for me

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Prior to preparing this recipe I was a quinoa virgin. This recipe was very easy (aside from the pain of washing the quinoa) and tastes incredible!!! We had chicken with this but I ate so much of the quinoa that I only ate a few bites of chicken. We have recently began a gluten-free, casein free diet so this looked like a good option for a side dish - it's definitely a keeper! My changes: I used two onions instead of a measured 1/2 cup and 0.5 pound of shiitake mushrooms instead of a measured 1/2 cup. I also sauteed in probably closer to two tablespoons of olive oil instead of two teaspoons. On the advice of other reviews, I added the peas at the very end after removing the quinoa. They stayed very green and crisp.

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Fantastic! I make mine with some celery. Gives it that sort of hint of a rice pilaf flavor. The peas were such a nice touch! Many thanks.

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I cut this recipe in half because there were only two of us eating but I wish I had made the whole recipe because I really enjoyed it. Even though I cut the ingredients in half I did end up needing the full amount of water. I skipped the oil and did the veggies with a non-stick cooking spray and that worked well. I also stirred in a bit of vegetable stock powder to the water which added a nice depth of flavor. I skipped the salt because of that. It went very well with the fish we had tonight. Made for Market Tag.

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This is a great, healthy alternative to a rice side dish. I love quinoa, its texture, and how it adapts to any meat entree. Next time, I'll use chicken broth instead of water, add more garlic and maybe some shredded carrot. The flavor is very mild and doesn't overpower your entree. Thanks Toni! Made and reviewed for 2008 Photo Tag.

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This is a nice change from rice. I would add some spices or herbs next time (something to compliment the meat course). I used frozen peas and would add them near the end next time. I also used chicken broth instead of water, for more flavor.

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Great wholesome taste. Coulda used a bit more flavoring... I'll try a bit of chilli flower or lime zest with cilantro next time. Good with a tomato dish.

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i used frozen peas, all else as directed. was great!

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i liked this... added some diced red pepper (just for color really) and, like a previous 'rater' used frozen peas which I added at the last minute. i happened to have some grated parmesan in the fridge so we sprinkled that on top. left-overs were great eaten cold and made a nice lunch to take to work. i have prepared quinoa several times, but never toasted it first. i felt it have it a much better flavour tho. thanks toni, another winner!!

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I love this although my kids were not tempted. I doubled the amounts of vegetables, and used frozen baby peas. When I was in a hurry I skipped step 1, I am also not religious about rinsing the quinoa, and haven't noticed any bitterness. It reheats well, too.

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