Vegetable quinoa pilaf

A fragrant quinoa pilaf, toasted and then cooked in stock with vegetables and spices. Rich in plant protein and gluten-free, it is a complete dish or an original side.

Preparation: 10 min  |  Cooking: 20 min  |  Servings: 4  |  Difficulty: Easy

Calculated per serving from Anses Ciqual 2025 values for each ingredient, based on the quantities listed. Household measures (spoonfuls, pieces) use average weights. 122 kcal · 4 g protein · 23 g carbohydrate · 1 g fat

Ingredients

• 200 g of quinoa
• 1 carrot
• 1 pepper
• 1 onion
• 1 tsp of turmeric
• 500 ml of stock
• 2 tbsp of raisins

Method

1. Fry the onion and vegetables with the turmeric.
2. Add the quinoa and toast it for 2 minutes.
3. Pour in the stock, cover and cook for 15 minutes.
4. Add the raisins and leave to rest for 5 minutes.

Nutritional benefits

Quinoa is a complete plant protein and is gluten-free, rich in fibre and iron. Cooked as a pilaf with vegetables and spices, it becomes a complete, fragrant dish that is more interesting than plain quinoa. The raisins add a touch of sweetness and potassium.

Variations and substitutions

• Add chickpeas for more protein.
• Add flaked almonds.
• Try other spices: cumin, cinnamon.
• Add courgettes or peas.

Storage and preparing ahead

Keeps for 3 days and can be eaten hot or cold as a salad. Ideal for meal prep.

💡 Good to know

Toast the quinoa before adding the stock: the grains stay separate and the pilaf does not turn mushy.

Read also

Discover more vegetarian recipes · vegan recipes · high-protein recipes · gluten-free recipes.

The foods in this recipe: quinoa · carrot · pepper · onion · turmeric.

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