Are you tired of bland, boring side dishes that leave your taste buds begging for excitement? Get ready to revolutionize your culinary experience with this mouthwatering Quinoa Pilaf with Shallot Vinaigrette! This isn't just another recipe – it's a flavor explosion that combines the nutritional powerhouse of quinoa with a zesty, sophisticated vinaigrette that will make your dinner guests think you've secretly trained in a gourmet kitchen. In just 35 minutes, you'll create a dish that's not only incredibly delicious but also packed with protein, nutrients, and mind-blowing flavor!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup quinoa
- 2 cups vegetable broth
- 1 shallot, diced
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Rinse the quinoa thoroughly in a fine-mesh strainer under cold running water to remove any bitter coating called saponin.
- In a medium saucepan, combine the rinsed quinoa with vegetable broth. Bring the mixture to a boil over high heat.
- Once boiling, reduce the heat to low, cover the saucepan with a tight-fitting lid, and simmer for 15-18 minutes until the quinoa has absorbed all the liquid and becomes fluffy.
- While the quinoa is cooking, prepare the shallot vinaigrette. Finely dice the shallot and place in a small mixing bowl.
- Add olive oil, apple cider vinegar, salt, and pepper to the diced shallots. Whisk together until the vinaigrette is well combined and emulsified.
- Once quinoa is cooked, remove from heat and let it rest, covered, for 5 minutes to allow it to steam and become more tender.
- Fluff the quinoa with a fork to separate the grains and release excess steam.
- Drizzle the shallot vinaigrette over the quinoa and gently mix to incorporate the dressing.
- Transfer to a serving dish and garnish with freshly chopped parsley.
- Serve warm or at room temperature as a side dish or light main course.
Tips
- Rinsing is crucial! Always rinse quinoa thoroughly to remove the natural saponin coating, which can make your dish taste bitter.
- Use a tight-fitting lid when cooking quinoa to trap steam and ensure perfectly fluffy grains.
- Let the quinoa rest for 5 minutes after cooking – this allows the grains to absorb any remaining moisture and become extra tender.
- For extra flavor, try toasting the quinoa in a dry pan for 2-3 minutes before adding broth to enhance its nutty undertones.
- The vinaigrette is key – whisk it thoroughly to create a smooth, well-emulsified dressing that coats the quinoa evenly.
- Feel free to customize the vinaigrette with different vinegars like white wine or champagne vinegar for varied flavor profiles.
- Fresh parsley is not just a garnish – it adds a bright, fresh note that elevates the entire dish.
- This dish can be served warm or at room temperature, making it perfect for meal prep and entertaining!
Nutrition Facts
Calories: 220kcal
Carbohydrates: 35g
Protein: 8g
Fat: 7g
Saturated Fat: 1g
Cholesterol: 0mg
