Toasted Quinoa Pilaf with Fresh Herbs
A bright and nutty grain side that highlights the power of toasting
Why This Recipe Works
Toasting the dry quinoa before adding liquid transforms its flavor from grassy to deeply nutty while ensuring the grains stay distinct and fluffy. This versatile pilaf serves as an ideal base for roasted vegetables or a simple protein.
Instructions
Toast the quinoa in a medium saucepan over medium-high heat. Stir frequently until the grains are very fragrant and make a continuous popping sound, 5 to 7 minutes, then transfer to a bowl.
Melt the butter in the same pan over medium-low heat. Add the onion and salt and cook until the onion is softened and light golden, 5 to 7 minutes.
Stir in the water and toasted quinoa and increase the heat to medium-high to bring it to a simmer. Cover, reduce the heat to low, and simmer until the grains are just tender and the liquid is absorbed, 18 to 20 minutes, stirring once halfway through.
Remove the pan from the heat and let it sit, covered, for 10 minutes—this allows the steam to finish cooking the grains evenly. Fluff the quinoa with a fork, stir in the herbs and lemon juice, and serve warm.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate for up to 4 days.
