Quinoa Pilaf with Olives, Raisins, and Cilantro
A bright Mediterranean-style grain dish with sweet and salty notes
Why This Recipe Works
The combination of salty green olives and sweet golden raisins provides a bold contrast to the earthy quinoa. This pilaf relies on warm spices to build depth without requiring a long simmer.
Instructions
Rinse the quinoa in a fine-mesh strainer under cold water until the water runs clear, then drain well to prevent the dish from becoming soggy.
Heat the olive oil in a medium saucepan over medium heat until it shimmers but does not smoke.
Add the onion, salt, cumin, oregano, and cinnamon. Cook until the onion is softened and translucent, about 5 minutes.
Stir in the quinoa and water. Increase the heat to high and bring the liquid to a simmer.
Reduce the heat to low, cover, and cook for 7 minutes.
Quickly lift the lid, stir in the golden raisins, and replace the lid immediately. Continue to simmer until the quinoa is tender and the liquid is completely absorbed, about 8 to 10 minutes more.
Remove the pot from the heat and let it sit, covered, for 5 minutes to allow the grains to finish steaming.
Gently fluff the pilaf with a fork, then fold in the green olives, cilantro, and red wine vinegar.
Serve warm as a side or a light main dish.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Keep in an airtight container in the refrigerator for up to 3 days.
Can I make this ahead of time?
The quinoa can be cooked ahead and stored, though the olives and cilantro are best added just before serving for the brightest flavor.
