Zesty Quinoa Pilaf

Zesty Quinoa Pilaf


93 people made this

Everyone is getting into quinoa these days so here's my recipe for a lovely pilaf with celery, carrot and lemon zest.

Laura Jull

Serves: 3 

  • 1 tablespoon olive oil
  • 1/2 onion, chopped
  • 1 stalk celery, chopped
  • 2 carrots, diced
  • 90g quinoa
  • 1 cup hot water
  • 1 bay leaf
  • 1 tablespoon lemon zest
  • 1 tablespoon lemon juice
  • 90g frozen peas, thawed
  • salt and freshly ground black pepper to taste

Preparation:30min  ›  Cook:20min  ›  Ready in:50min 

  1. Heat oil in a saucepan over medium heat. Add onion, celery and carrots and cook and stir for 10 minutes or until vegetables are tender.
  2. Using a sieve, rinse quinoa under cold water. Drain well. Add to the vegetables and cook and stir for 1 minute. Add water, bay leaf and lemon rind and juice, bring to the boil. Cover, and reduce heat to medium low. Simmer for 15 to 20 minutes, or until liquid is absorbed and quinoa is tender.
  3. Discard bay leaf. Stir in peas, and season to taste with salt and pepper. Serve.

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