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4.6 of 5 (16)
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 193.9
  • Total Fat: 5.7 g
  • Cholesterol: 1.8 mg
  • Sodium: 438.2 mg
  • Total Carbs: 29.2 g
  • Dietary Fiber: 3.2 g
  • Protein: 6.9 g

View full nutritional breakdown of Quinoa Pilaf calories by ingredient
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Quinoa Pilaf

Submitted by: CLINARD

Introduction

You can lighten this recipe up by using non-fat parm but I love it this way and it still is a reasonable calorie count. The quinoa makes this pilaf extra nutritional. One of my family's favorite sides. Could also be a good main meal by adding cubed chicken breast or just leave vegetarian (use vegetable stock instead of chicken). Sometimes I add a different variety of veggies like green beans. You can lighten this recipe up by using non-fat parm but I love it this way and it still is a reasonable calorie count. The quinoa makes this pilaf extra nutritional. One of my family's favorite sides. Could also be a good main meal by adding cubed chicken breast or just leave vegetarian (use vegetable stock instead of chicken). Sometimes I add a different variety of veggies like green beans.
Number of Servings: 8

Ingredients

    1 cup dry quinoa
    2 cups canned chicken broth
    1 T olive oil
    1 T Smart Balance Light Spread
    2 cloves of garlic minced
    .5 cup diced carrots
    .5 cup diced onion
    .5 cup diced celery
    1 cup sliced fresh mushrooms
    .5 cup shredded parmesean cheese

Directions

Chop and set aside vegetables and garlic. In a saucepan combine chicken stock and quinoa. Cover and bring to a boil. Once boiling reduce heat to low and cook like rice, leaving covered to simmer 15 to 20 minutes or until liquid is absorbed and quinoa is tender.
While this is cooking melt the Smart Balance and olive oil in a large skillet. Saute vegetables and garlic in this oil until tender. Keep warm until quinoa is done then add quinoa to the skillet with the vegetables. Mix well. Stir in parmesean cheese just before serving.
This makes about 8 1/2-cup servings.

Number of Servings: 8

Recipe submitted by SparkPeople user CLINARD.






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Member Ratings For This Recipe


  • Very Good
    1 of 1 people found this review helpful
    I followed CLINARD's recipe pretty closely, but added spiaces and left out the cheese. The broth makes it quite rich and flavorful, and if you let the onions carmelize just a little bit that adds flavor, too. - 6/17/09

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  • Very Good
    1 of 1 people found this review helpful
    This was my first time cooking Quinoa and I was a little scared to try it but ended up being pleasantly surprised! It was very good, I will be making this again for sure! - 1/26/09

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  • Very Good
    1 of 1 people found this review helpful
    I left out the cheese altogether, coz I don't like Parmesan, and it was really, really good. Kind of labor intensive by the time I got all of the veggies chopped (which was the only reason I gave it a 4 instead of a 5) but worth it. - 1/13/09

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  • Like others, this was my first foray into Quinoa. I used butter, since I don't buy margarine or spreads. It's piqued my interest in quinoa to try other recipes, but this will be a great go-to dish for something different! - 6/20/12

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  • Fulfilling and flavorful! I will have fun playing around with this recipe ... the first time we've tried quinoa and won't be the last, HOWEVER the water/stock to quinoa ratio was off it was a little watery so I added some more quinoa, which didn't cook all the way - 11/9/11

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  • Delicious! My 8 year old loved it, as did my husband. Didn't have mushrooms on hand but it was still great! - 11/5/11

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  • My first attempt at Quinoa was this recipe. My 8 year old loved it and my parents licked their plates clean! - 10/10/11

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  • Fantastic! I used broccoli instead of mushrooms :) - 9/6/11

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  • Wow, so good and really easy. It didn't require that much prep. Its great for when you get home late, but still want to take the time to make something fresh. - 8/22/11

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  • As this was my very first time tasting and/or cooking quinoa, I wasn't sure what to expect. I used low-sodium broth to lower the sodium content. Will make this recipe again. - 5/22/11

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  • Yum! Even my 16 year-old likes this!! - 5/9/11

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  • Deliscious. I didn't have an onion - but I didn't miss it. I did double the mushrooms and add a little more carrot and celery to add more veggies. I made it for myslef for lunches, however, I'm hoping my family enjoys it as well. - 3/16/11

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  • filling and tasty. good side dish. - 3/10/11

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  • This is VERY good. I used red bell pepper, onion, and mushrooms for the veggies since that's what I had. Very very yummy! - 12/7/10

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