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Quinoa Pilaf
A light and fluffy quinoa pilaf cooked with savory onions, fresh herbs, and a splash of lemon juice. The stovetop method yields tender, distinct grains without any mushiness. It works well as a reliable side dish for weeknight dinners, pairing easily with roasted chicken or grilled vegetables. Butter brings a subtle richness to the pan, while the fresh herbs and citrus provide a clean, bright finish.
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.
- 2Stir in the finely chopped onion and salt. Cook the mixture, stirring frequently, until the onion softens and turns light golden, about 5 to 7 minutes.
- 3Pour the water into the saucepan and add the quinoa.
- 4Increase the heat to medium-high and bring the liquid to a simmer.
- 5Cover the pan, reduce the heat to low, and simmer the mixture for 18 to 20 minutes until the grains are tender and the liquid is absorbed.
- 6Halfway through the cooking time, briefly remove the lid to stir the quinoa once, then cover it again.
- 7Remove the saucepan from the heat and let it sit, covered, for 10 minutes.
- 8Fluff the quinoa with a fork, then stir in the chopped fresh herbs and lemon juice before serving.