Pin it The first time I made this pilaf, I was trying to use up an embarrassingly large farmers market haul. My kitchen counters were buried under vegetables, and I was roasting everything in sight hoping something would stick. That happy accident taught me that roasted vegetables add something special to simple grains. Now this recipe lives in my weekly rotation because it turns basic quinoa into something that feels like a celebration.
Last summer, I served this at a backyard dinner where my friend who claims to hate quinoa went back for seconds. She thought it was couscous until I told her otherwise. Thats the thing about this dish. It converts skeptics without trying.
Ingredients
- 1 cup quinoa, rinsed: Rinsing removes bitter saponin coating. I learned this the hard way when my first batch tasted like soap.
- 2 cups vegetable broth or water: Broth adds depth, but use water if you want the vegetables to really shine.
- 1 small red bell pepper, diced: Red peppers sweeten as they roast, becoming almost candy-like.
- 1 small zucchini, diced: Cut pieces larger than you think. Zucchini shrinks dramatically in the oven.
- 1 small carrot, peeled and diced: Adds subtle sweetness and beautiful orange color to the mix.
- 1 small red onion, diced: Red onion mellow nicely with roasting, losing their harsh bite.
- 1 cup cherry tomatoes, halved: They burst and create little pockets of concentrated flavor.
- 2 tablespoons olive oil: Divide between roasting vegetables and finishing the dish.
- 2 cloves garlic, minced: Fresh garlic at the end brings a sharp contrast to the sweet roasted vegetables.
- 1 teaspoon ground cumin: Earthy and warm, it ties everything together.
- 1 teaspoon dried thyme: Adds a subtle herbal note that complements the vegetables.
- ½ teaspoon smoked paprika: My secret ingredient. It adds a whisper of smokiness without overwhelming.
- Salt and freshly ground black pepper, to taste: Season generously at each stage for the best flavor.
- ¼ cup chopped fresh parsley: Brings brightness and makes the dish look inviting.
- 2 tablespoons chopped fresh mint (optional): Dont skip this. Mint makes everything taste fresh and unexpected.
- Juice of ½ lemon: The acid cuts through the richness and wakes up all the flavors.
Instructions
- Get the oven hot:
- Preheat to 425°F. This high temperature is what creates those gorgeous caramelized edges on the vegetables.
- Roast the vegetables:
- Toss everything except tomatoes with olive oil, salt, and pepper on a large baking sheet. Spread in one layer and roast 20 minutes, then add tomatoes and roast 5 more minutes.
- Cook the quinoa:
- While vegetables roast, simmer quinoa in broth for 15 minutes until liquid is absorbed. Let it stand covered 5 minutes. This rest period is crucial for fluffy grains.
- Build the flavor base:
- Heat a drizzle of olive oil in a large skillet. Sauté garlic 30 seconds until fragrant, then stir in cumin, thyme, and smoked paprika.
- Bring it together:
- Add cooked quinoa and roasted vegetables to the skillet. Toss gently to combine and warm through.
- Finish bright:
- Remove from heat. Add parsley, mint, and lemon juice. Toss well and taste. Adjust salt or pepper if needed.
Pin it This pilaf has become my answer to what should I bring. It travels well, suits almost every dietary restriction, and somehow looks fancy despite being incredibly simple. My sister now requests it for every family gathering.
Making It Your Own
Ive made countless variations depending on whats in season. Butternut squash and Brussels sprouts in fall. Asparagus and peas in spring. The formula stays the same, just swap vegetables with whatever looks good at the market.
Serving Suggestions
Serve this as a main course with a dollop of Greek yogurt or crumbled feta if you eat dairy. It also pairs beautifully alongside grilled salmon or roasted chicken. My favorite way is topped with a fried egg for dinner.
Storage and Meal Prep
This keeps well in the refrigerator for up to five days and actually improves as the flavors meld together. I often make a double batch on Sunday for easy lunches throughout the week.
- Store in an airtight container to prevent the quinoa from drying out
- Revive leftovers with a squeeze of fresh lemon and a drizzle of olive oil
- This freezes well for up to two months if you want to keep some for later
Pin it This is the kind of recipe that reminds me why I love cooking. Simple ingredients, little technique, and something genuinely nourishing comes out of the oven.
Recipe FAQs
- → Can I use different vegetables in this pilaf?
Absolutely. This dish works wonderfully with any seasonal vegetables you have on hand. Try adding diced eggplant, yellow squash, broccoli florets, or even sweet potato cubes for variation.
- → How do I store leftovers?
Store cooled portions in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or enjoy cold as a grain salad.
- → What can I add for extra protein?
Consider stirring in a can of drained chickpeas, crumbled feta cheese, or diced grilled chicken. Shredded rotisserie chicken also works well for a quick protein boost.
- → Do I need to rinse quinoa before cooking?
Yes. Rinsing removes saponin, a natural coating that can make quinoa taste bitter. Simply place in a fine-mesh sieve and rinse thoroughly under cold water before cooking.
- → Can I make this ahead of time?
Certainly. You can roast vegetables and cook quinoa up to 2 days in advance. Combine and reheat with fresh herbs and lemon juice just before serving for the best flavor and texture.
- → Is this suitable for meal prep?
Perfect for meal prep. Portion into individual containers and keep refrigerated. The flavors actually develop and improve after sitting overnight, making leftovers even more delicious.