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Fluffy Herb and Lemon Quinoa Pilaf
Light, fluffy, and completely free of mushiness, this stovetop quinoa pilaf changes how you'll look at the ancient grain. Savory onions and a touch of butter build a rich base, while fresh herbs and a squeeze of lemon juice wake everything up at the end. It's a versatile side that pairs effortlessly with roasted chicken or grilled vegetables. You'll love how the grains stay distinct and tender.
Equipment
- Saucepan
- Stovetop
Ingredients
- 1½ cups prewashed white quinoa
- 2 tablespoons unsalted butter or extra-virgin olive oil
- 1 small onion, chopped fine
- ¾ teaspoon salt
- 1¾ cups water
- 3 tablespoons chopped fresh cilantro, parsley, chives, mint, or tarragon
- 1 tablespoon lemon juice
Instructions
- 1Melt the butter in a saucepan over medium-low heat. Stir in the finely chopped onion and salt, cooking until the onion softens and turns light golden, about 5 to 7 minutes.
- 2Pour the water into the saucepan, add the quinoa, and increase the heat to medium-high to bring the liquid to a simmer.
- 3Cover the pan, reduce the heat to low, and simmer for 18 to 20 minutes until the grains are tender and the liquid is absorbed. Briefly remove the lid halfway through to stir the quinoa once. This ensures even cooking and prevents sticking at the bottom.
- 4Remove the saucepan from the heat and let it sit, covered, for 10 minutes. This resting period allows the grains to steam and firm up.
- 5Fluff the quinoa with a fork, then stir in the chopped fresh herbs and lemon juice.
Notes
- Variation: For a Southwestern twist, add 1 teaspoon of chipotle chile powder and 1/4 teaspoon of ground cumin with the onion. Instead of herbs and lemon, finish with 1/2 cup of crumbled queso fresco, 1/2 cup of chopped roasted peanuts, 2 sliced scallions, and 4 teaspoons of lime juice.
- Storage: Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave.
- Swap: You can use extra-virgin olive oil instead of butter to make this dish dairy-free.