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Quinoa pilaf with asparagus, almonds and lemon

2 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 5

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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.

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Quinoa pilaf with asparagus, almonds and lemon

Prep

Cook

Total

Yield 4 servings

Asparagus, lemons, almonds and a kick of cayenne and cumin, make this quinoa pilaf a flavorful and healthy alternative to rice.

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

  1. 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.
  2. Remove from heat, fluff with a fork, cover and let stand for 15 minutes.
  3. 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.
  4. Toss quinoa, sautéed vegetables, almonds, parsley and lemon juice together. Finish with a splash of the same oil you used to sauté the vegetables.
THIS SERVES WELL WITH

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5 COMMENTS

Comments

  1. jean says:

    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!

  2. Betsy King says:

    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!

  3. kim says:

    Served this tonight (used vegetable broth instead of chicken broth – for our vegetarian). Everyone loved it!

  4. Kerry says:

    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!

    1. Kim Pawell says:

      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!

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