Tri Color Quinoa Pilaf is here to bring a burst of color and flavor to your table! This recipe combines earthy quinoa with bright veggies, a touch of garlic, and cumin, all simmered in chicken stock for extra depth. Tossed with fresh parsley and crunchy toasted almonds, it’s an easy side dish that pairs with any main course.
Here is Why This Quinoa Pilaf Recipe Works
Full of Flavor: Simmered in chicken stock with garlic and cumin, this pilaf is anything but bland.
Colorful Veggies: With tri-color quinoa and vibrant veggies, this dish looks as good as it tastes. It’s like a rainbow in your bowl!
Texture Heaven: Quinoa’s nutty bite meets the crunch of toasted almonds, while fresh parsley adds a burst of freshness!
Quick & Easy: A side that’s ready in about 20 minutes? Yes, please. Perfect for busy nights when you still want something a bit special.
The Ingredients
Produce: Garlic, shallots, carrots, red pepper, scallion tops, curly leaf parsley, fresh parsley
Pantry: Tri-colored quinoa, chicken stock, toasted almonds, olive oil
Pantry Seasonings: Sea salt, freshly grated black pepper, ground cumin
Fridge: butter
Variations
Mediterranean-Inspired Confetti Quinoa Pilaf: Add ½ cup of crumbled feta, ¼ cup of chopped sun-dried tomatoes, and a handful of Kalamata olives.
Spiced Moroccan Quinoa Pilaf: Stir in ½ teaspoon ground cinnamon, ¼ teaspoon ground coriander, and a pinch of ground cloves, along with ¼ cup of chopped dried apricots.
Herbed Lemon Quinoa Pilaf: Add the zest and juice of one lemon, ¼ cup chopped fresh dill, and ¼ cup chopped fresh mint.
If you like this recipe, try our cranberry quinoa pilaf or quinoa veggie bowl.
Tips for Success
- Rinse the quinoa. Rinsing removes quinoa’s natural coating, which can taste bitter. A quick rinse under cold water is all it needs.
- Toast the quinoa. Lightly toasting the quinoa in butter and olive oil adds a layer of nutty flavor and prevents it from becoming mushy.
- Stir in the fresh veggies and herbs after cooking to keep them vibrant and crisp, adding freshness to the dish.
- After cooking, let the pilaf sit with the lid on for a few minutes. This helps the flavors meld and gives the quinoa a fluffier texture.
Storage
Fridge: To store leftover Tri-Color Quinoa Pilaf, let it cool completely, then transfer it to an airtight container. It will keep well in the refrigerator for up to 3 days.
Freezer: For longer storage, you can freeze the pilaf. Place it in a freezer-safe container or resealable bag, removing as much air as possible before sealing. It can be frozen for up to 3 months.
Reheat it on the stovetop over low heat, stirring occasionally, or microwave in 30-second intervals, stirring between each to ensure even heating. You may want to add a splash of broth or water to keep the quinoa from drying out.
Confetti Quinoa
Tri-Color Quinoa Pilaf is like confetti on your plate. It’s a flavorful side that’s as quick to make as it is satisfying! With nutty quinoa, fresh veggies, and a hint of cumin, it’s the perfect match for any main dish. This pilaf’s got the color, crunch, and flavor to keep things interesting. Who knew quinoa could be this much fun?
Check Out These Other Side Dish Options:
Tri-Color Quinoa Pilaf with Almonds
Ingredients
- 1 cup tri-colored quinoa or 1/3 cup each of red, white and black quinoa
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 garlic clove grated or minced
- 2 tablespoons finely chopped shallots
- ¼ teaspoon sea salt
- ⅛ teaspoon freshly grated black pepper
- ½ teaspoon ground cumin
- 1-½ cups chicken stock
- ½ cup chopped carrots
- ½ cup chopped red pepper
- ½ cup chopped scallion tops
- ½ cup chopped curly leaf parsley
- ¼ cup chopped toasted almonds
- Fresh parsley sprigs or chopped parsley for garnish
Instructions
- Rinse the quinoa in a fine mesh strainer under cold water and allow to drain.
- In a medium saucepan over moderate heat, melt the butter and oil together, add the quinoa and stir for 2-3 minutes to toast the grains/seeds. Add the garlic, shallots, salt,pepper and cumin. Stir to combine and cook for 30 seconds.
- Pour in the chicken stock, bring the pot to a boil, cover the pot and reduce the temperature to low. Cook for 10 minutes. Turn the heat off but leave the pan on the stove, and stir in the chopped carrots, red pepper, scallion tops, parsley and chopped almonds.
- Toss to combine, return the cover and allow to sit for 5 minutes. To serve, transfer to a serving dish and garnish with parsley.
Nutrition
Sabrina
Thursday 28th of April 2016
Lovely quinoa salad!
Pat
Thursday 28th of April 2016
Thank you, Sabrina....the toasted almonds give it a nice crunch too. :)