Herbed Quinoa Pilaf

Herbed Quinoa Pilaf

This recipe came to us courtesy of Vegetarian Times magazine .

6 servings

2 1/2 c. vegetable stock or water
1 1/2 c. quinoa
Salt to taste
3 T. chopped fresh herbs (optional)
2 t. margarine or olive oil

To prepare:
In medium saucepan, bring the stock or water to a boil. Add quinoa and salt, if desired, and reduce heat to low. Cover and cook until the quinoa is tender and all the liquid is absorbed, about 15 minutes. Remove the pan from the heat and gently stir in the chopped herbs, if using, and the margarine or oil. Cover the pan and set it aside until you’re ready to serve it.

Quinoa is also delicious topped with toasted nuts like almonds, peanuts, or pine nuts.

steve conley
steve conley

can somone please help me find a recipe she did with toasted bread..put in a food processor and used as a veggy topping instead of parmessian (sp) ?? it was great!


I was introduced to Quinoa thru Veg Times and have enjoyed it for many years but moreso lately with new recipes. Thanks for the additional use with Sweet Potato Stew. I will make it asap! Beets...fantastic and so delicious...I enjoy them at least twice a week if not more salads, hot,etc. Thanks for another way .... the Curry Dressing with beets. Great show kbez

Veg Royale
Veg Royale

Steve - picada is the easiest thing in the world to make if you have a food processor: fry 2 thick slices of bread in olive oil in a cast iron pan, cool slightly, then throw into a food processor with 3-4 peeled garlic cloves and about 1/2 to 3/4 cup of blanched, toasted almonds. Throw in a generous pinch of salt and you have the best topping for pasta ever. Thanks for posting.


  1. [...] is scrumptious served with Herbed Quinoa Pilaf, Tofu Bites or some fried tempeh. It’s equally wonderful served with a side of [...]

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