Sunday, December 4, 2011

Spicy Quinoa Pilaf

The following recipe is a favorite of mine, and is from the book The Gluten-Free Vegan by Susan O'Brien. I've added some notes at the end.

Spicy Quinoa Pilaf

1-2 tablespoon olive oil
1 small onion, chopped
1-2 small zucchini, chopped
2 teaspoons finely chopped jalapeno (optional)
1 teaspoon finely chopped fresh ginger
3 cups vegetable stock
¼ teaspoon ground cardamom
½ teaspoon ground coriander
½ teaspoon ground cumin
Pinch of cayenne
1-1/2 cups uncooked quinoa, rinsed and drained
3 tablespoons fresh cilantro, chopped
¼ cup toasted pine nuts

Heat the oil in a large skillet and saut̩ the onion for 3 Р4 minutes. Add the zucchini, jalapeno and ginger, and saut̩ for another 3 Р4 minutes. Add the vegetable stock and all the spices (except the cilantro) as well as the quinoa. Bring to a boil, then lower the heat and cover. Simmer until all liquid is absorbed, 10 Р12 minutes. Add the cilantro and pine nuts, and stir. Season to taste with salt and pepper.

Pam’s notes – I don’t like spicy, so I omit the jalapeno, and the cilantro is optional. The pine nuts are a great addition and they’re best added on top right before it is served… otherwise they get funky. I also usually add a splash of cider vinegar for a bit more flavor, as well as a tablespoon or two of soy mayonnaise to make it a bit creamy. Enjoy!


  1. This sounds great Pam, is it what you took to Spirits? I was really sad to miss it, but I'd already had a 10 hour day and a 13 hour one just wasn't in the cards.... Hope to see you in January

  2. Hi Gretchen, Yes - this is the dish I took to Spirits. I hope to see you there soon!