Quinoa Pilaf

quinoa pilafYou were wondering, after seeing that delicious beef with mushroom gravy dish, what that delicious pilaf was, weren’t you? I have been eating it ever since because it was scrumptious and a perfect complement to so many meals here. Better than just delicious, it is also nutritious!

Have you had quinoa? Here we enjoy it in meals like Vegetable Quinoa Gratin, Peruvian Quinoa Soup and to satisfy your sweet tooth, Quinoa Flan. I will confess, this will be a new “regular” on our dining table.

Quinoa Pilaf

Yield: 4 servings

Source: Adapted from 365 Delicious Ways to Cook Rice & Bea


  • 1 tablespoon olive oil
  • 1/4 cup minced red onion
  • 1 tablespoon minced garlic
  • 1 cup quinoa, rinsed
  • 1 1/2 cups chicken broth
  • 1/2 cup white wine
  • 2 tablespoons fresh minced parsley
  • salt
  • pepper


  1. Heat olive oil in a medium saucepan over medium-high heat. Add onion and garlic, saute until lightly browned, about 5 minutes. Stir in the quinoa and saute for 2 minutes. Add the broth and wine, bring to a boil. Reduce heat to a low simmer and cover to cook until liquid is almost completely absorbed, about 15 minutes. Remove from heat.
  2. Fluff the quinoa with a fork. Stir in parsley and the salt and pepper to taste. Cover and let sit for 5-10 minutes before serving.

Gretchen Noelle

My love of food was cultivated early on by my family but has come alive while living in Peru. During the 12 years of living in Lima, Peru, I have also enjoyed numerous trips to other areas of the country. Here on Provecho Peru you will find Peruvian recipes in English, American favorites prepared overseas, news about Peruvian Cuisine and interesting tidbits about life in Peru.

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2 Responses

  1. Elizabeth says:

    This is the second time in the past month that I’ve seen quinoa used this way. (Actually, it’s the second time that I’ve seen whole quinoa at all. I love the little curlycues on the ends of the grains)

    Your pilaf looks and sounds delicious.

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