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Giada’s Quinoa Pilaf

Giada's Quinoa Pilaf
Cook Time
55 min
Yields
4 servings

This will become a staple in the kitchen. It’s easy, versatile, healthy and light! 

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ingredients

3
Tbsp extra-virgin olive oil
2
large shallots, chopped
1
small red pepper, stemmed, seeded, deveined and chopped into ½-inch pieces
1
tsp kosher salt, plus extra for seasoning
½
tsp black pepper, freshly ground plus extra for seasoning
1 ½
cups quinoa
¼
cup white wine, such as pinot grigio
1 ½
cups low-sodium chicken broth
1
cup arugula, packed and chopped
½
cup slivered almonds, toasted and coarsely chopped
½
cup fresh mint, chopped
1
medium cucumber, peeled, seeded and diced into ½-inch pieces
Zest of 1 lemon
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directions

Notes

To toast the almonds, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven until lightly toasted, 6 to 8 minutes. Cool completely before using.

Step 1

Heat 2 tablespoons of the oil in a large saucepan or a high-sided skillet over medium-high heat. Add the shallots and cook until soft, about 2 minutes. Add the bell pepper, salt and pepper. Cook until the vegetables are tender, 5 minutes. Make a space in the center of the vegetables and add the remaining 1 tablespoon of oil. Add the quinoa and cook, stirring constantly, until coated with oil, about 2 minutes. Add the wine and cook until all of the liquid has evaporated, about 2 minutes. Add the broth and bring to a boil. Cover the pan and simmer until all of the broth has been absorbed and the quinoa is tender, about 15 minutes. Keep covered and let sit for 10 minutes. Add the arugula, almonds, mint, cucumber and lemon zest and toss well. Season with salt and pepper.

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