Toasted Quinoa Pilaf


Toasted Quinoa PilafIngredients

  • 2 tbsps. finely chopped onion or shallot
  • 1 tbsp. extra-virgin olive oil
  • 2 cups uncooked quinoa or barley, rinsed
  • 1 ¾ cups water or reduced sodium vegetable or chicken broth
  • 1 ½ tsps. chopped fresh thyme or ½ tsp. dried thyme, crushed
  • 1 bay leaf
  • 1 cup bottled roasted bell peppers, diced
  • Kosher salt and freshly ground black pepper to taste


  1. In a large saucepan, cook onion in hot oil over medium heat until tender.  Stir in quinoa or barley.  Cook and stir about 5 minutes, or until quinoa or barley is golden brown.  
  2. Carefully stir in water or broth, thyme and bay leaf.  Heat to boiling; reduce heat.  Cover and simmer about 20 minutes or until quinoa is tender and fluffy (cook barley about 10 minutes or until tender and liquid is absorbed).
  3. Discard bay leaf.  Gently stir in roasted peppers.  Season to taste with kosher salt and black pepper.

Test Kitchen Tip:  If desired, stir in 1 bunch fresh asparagus, sliced with the roasted peppers

Our recipes can be part of a well-balanced food plan. Any alterations made during preparation are at the discretion of the chef and are not included in the nutritional analysis provided.