Quinoa Pilaf with Olives, Raisins, and Cilantro
A savory-sweet vegan grain dish with warm spices and briny olives
Why This Recipe Works
This pilaf balances the sweetness of golden raisins with the sharp brine of pimento-stuffed olives. It is a savory, aromatic side dish that comes together in a single pot for an easy weeknight meal.
Instructions
Heat the olive oil in a medium saucepan over medium heat until it shimmers. Add the onion, salt, cumin, oregano, and cinnamon and cook until the onion is softened and the spices are fragrant, about 5 minutes.
Stir in the quinoa and cook for 1 minute to toast the grains slightly. Add the water and bring to a simmer. Reduce the heat to low, cover, and cook for 8 minutes.
Quickly lift the lid, stir in the raisins, and replace the lid immediately. Continue to simmer until the quinoa is tender and the liquid is fully absorbed, about 7 minutes.
Remove the pan from the heat and let it stand, covered, for 5 minutes to allow the steam to finish the grains. Gently fold in the olives, cilantro, and red wine vinegar and serve warm.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate up to 4 days.
