Imagine a dish that's not just a side, but a star - a Quinoa Pilaf with Sundried Tomatoes that promises to elevate your culinary game in just 30 minutes! This isn't just another boring grain recipe; it's a flavor-packed, nutrient-dense masterpiece that will make your taste buds dance and your body thank you. Whether you're a busy professional, a health-conscious foodie, or simply someone who loves delicious, easy-to-make meals, this recipe is about to become your new kitchen obsession.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup quinoa
- 2 cups vegetable broth
- 1/2 cup sundried tomatoes, chopped
- 1/2 cup bell pepper, diced
- 1/4 cup onion, diced
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Rinse the quinoa thoroughly in a fine-mesh strainer under cold running water to remove its natural bitter coating called saponin.
- In a medium saucepan, heat olive oil over medium heat. Add diced onions and bell peppers, sautéing until the onions become translucent and slightly softened, approximately 3-4 minutes.
- Add the rinsed quinoa to the pan and toast it lightly with the vegetables for 1-2 minutes, stirring constantly to prevent burning and to enhance its nutty flavor.
- Pour the vegetable broth into the pan, stirring to combine the quinoa, vegetables, and liquid. Bring the mixture to a gentle boil.
- Reduce heat to low, cover the pan with a tight-fitting lid, and simmer for 15-18 minutes, or until the quinoa has absorbed all the liquid and developed a fluffy texture.
- Stir in the chopped sundried tomatoes during the last 2-3 minutes of cooking to warm them through and integrate their flavor.
- Remove from heat and let the quinoa pilaf rest, covered, for 5 minutes to allow the grains to fully absorb remaining moisture.
- Fluff the quinoa with a fork, season with salt and pepper to taste, and serve hot as a nutritious side dish or light main course.
Tips
- • Always rinse quinoa thoroughly to remove the bitter saponin coating - this is a game-changer for flavor! • Toast the quinoa with vegetables before adding liquid to enhance its nutty undertones • Use vegetable broth instead of water for an extra layer of depth and richness • Don't rush the cooking process - low and slow is the key to fluffy, perfectly cooked quinoa • Let the pilaf rest after cooking to ensure maximum moisture absorption • Experiment with different herbs or add protein like chickpeas for variation • For extra brightness, consider adding a squeeze of lemon juice or fresh herbs before serving
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 8g
Fat: 10g
Saturated Fat: g
Cholesterol: 0mg
