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Quinoa pilaf with asparagus, almonds and lemon
Loading...Quick, easy, healthful and delicious
Quinoa pilaf is quick, easy, healthful, and delicious. Asparagus, lemons, almonds and a kick of cayenne and cumin, make this quinoa pilaf a flavorful and healthy alternative to rice. I suggest reading my post on quinoa before starting the recipe.Click to download our free e-cookbook: 15 Recipes To Make You Look Like A Star
PrintQuinoa pilaf with asparagus, almonds and lemon
Asparagus, lemons, almonds and a kick of cayenne and cumin, make this quinoa pilaf a flavorful and healthy alternative to rice.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
- 1 cup quinoa, rinsed
- 2 cups chicken or vegetable stock
- 1–2 T olive oil, lemon-infused olive oil or almond oil
- 1/2 red onion, finely sliced into rings
- 1 small bunch of asparagus, sliced
- 3 stalks of celery, sliced
- 1.5 t cumin
- 1 pinch of cayenne to taste
- 1 t lemon zest
- Juice from 1 lemon
- 1/2 cup toasted almonds, chopped
- 1/2 cup parsley, chopped
- A splash of oil, almond, olive or lemon-infused almond oil
Instructions
- Bring two cups of water to a boil in a medium size pot. Add quinoa, reduce heat, cover and cook for 15 minutes or per package instructions. Quinoa should absorb all the stock.
- Remove from heat, fluff with a fork, cover and let stand for 15 minutes.
- In a separate pan heat olive oil and sauté onion rings for about 5 minutes, until limp and starting to caramelize. Careful not to burn. Add celery and asparagus and sauté another 4 or so minutes, until asparagus is al dente, crispy but cooked. Add cumin, cayenne and lemon zest, stir and cook one more minute. Remove from heat.
- Toss quinoa, sautéed vegetables, almonds, parsley and lemon juice together. Finish with a splash of the same oil you used to sauté the vegetables.
i made this the other nite. quinoa is a staple in my house. so easy; done in 15 minutes — box to table. this recipe still took only 15 minutes but instead of “waiting” around i chopped a little, sauteed a little, zested a little, sprinkled a little… and then served up the tastiest quinoa i’ve ever made with my husband asking me to make it this way every time!
Made this tonite to go with a roasted chicken and sauteed carrots…so yummy! I could see adding chicken to it for a main dish but it was fabulous on its own and very simple to make…didn’t change a thing!
Served this tonight (used vegetable broth instead of chicken broth – for our vegetarian). Everyone loved it!
First – I loved this recipes but please correct a few things. Recipe directions started off with “bring 2 cups of quinoa to boil…” – obviously I knew that wasn’t right. And, no direction on adding parsley. Otherwise – my husband and I both loved the recipe. Yum!
Hi Kerry, Thank you so much for the edits. the recipe is now corrected. I’m glad you enjoyed the recipe. It is one I developed my first few months as a food blogger. Thank you for reminding me. It makes for a healthy, easy and flavorful side dish. I had forgotten about it. I’m going to put it back in my rotation!