Quinoa Vegetable Pilaf
This veggie-packed quinoa pilaf is naturally gluten-free, nutrient-dense, and high protein. With plenty of vegetables and a flavorful broth, it is sure to be a family favorite.
Servings
Produce
Yellow Onion (Organic)
1/2 0.25 Whole
Garlic (Organic)
2 1 Clove
Red Bell Pepper (Organic)
5 2.5 oz
Zucchini (Organic)
8 4 oz
Ginger Root (Organic)
1/2 0.25 oz
Eggplant
4 2 oz
Sweet Corn
1 0.5 Whole
Fresh Oregano
1 0.5 oz
Protein & more
Quinoa
1 0.5 cup
Vegetable Broth Paste
2 1 teaspoon
Pistachios
2 1 oz
Pantry items
Olive oil
2 1 tablespoon
Sea salt
1 0.5 teaspoon
Spice mix
Cumin powder
1 0.5 teaspoon
Coriander powder
1 0.5 teaspoon
Smoked paprika
1 0.5 teaspoon
Sumac
1/2 0.25 teaspoon
Granulated Garlic
1/2 0.25 teaspoon
Prep ahead (optional)
a. Husk corn, remove kernels from cob. b. Medium dice red bell pepper, zucchini, eggplant and yellow onion. c. Mince garlic and ginger root. d. Rough chop oregano.
Instructions
1
Cook the quinoa:
a. In a medium saucepan, over medium-high heat, add 2 cups water (1 cup for 2 person portions), vegetable broth paste and ½ tsp salt. Cover and bring to a boil.
b. Add quinoa; stir to combine. Reduce heat to medium, cover and cook until tender, about 12-15 minutes. Allow to cool down and then fluff with a fork.
2
Meanwhile, cook the vegetables:
a. Heat 1 tbsp olive oil in a large saute pan. Add the yellow onion (medium dice), garlic (mince), ginger root (mince) and ½ tsp salt. Saute for 3 minutes, or onions become translucent.
b. Add the zucchini (medium dice), red bell pepper (medium dice), eggplant (medium dice), corn (husk, remove kernels from cob) and the quinoa pilaf spice mix. Saute for about 5 minutes, or until vegetables are lightly caramelized.
c. Add ¼ cup water (⅛ cup for 2 person portions), cover and cook for 3-5 minutes, or until the vegetables are cooked.
d. Add the cooked quinoa. Stir to combine evenly. Cover again and cook for 1 more minute.
3
Serve:
a. Heat a small saute pan over medium heat. Add the pistachios. Toast, stirring regularly, for about 2 minutes. Watch closely!
b. Divide quinoa pilaf amongst bowls. Garnish with oregano (rough chop) and toasted pistachios. Enjoy!
Chef's notes
If you want your quinoa to be fluffier, use slightly less water. 1¾ cup water for 1 cup quinoa will get you a fluffier result.
This recipe has been adapted from Ela Vegan
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
Village Farms,
Marfa, TX
Marfa, TX
Animal Farm,
Cat Spring, TX
Cat Spring, TX
Bouldin Food Forest,
Rogers, TX
Rogers, TX
Buena Tierra Farms,
Fredonia, TX
Fredonia, TX
Dilorio Farms,
Hempstead, TX
Hempstead, TX
Engel Farms,
Fredericksburg, TX
Fredericksburg, TX
Good Flow Honey,
Austin, TX
Austin, TX
Hairston Creek Farms,
Burnet, TX
Burnet, TX
Hifi Mycology,
Austin, TX
Austin, TX
Homestead Gristmill,
Waco, TX
Waco, TX
K. H. Farms,
Poteet, TX
Poteet, TX
Pedernales Valley Farms,
Federicksburg, TX
Federicksburg, TX
Lightsey Farms,
Mexia, TX
Mexia, TX
Texas Olive Ranch,
Carrizo Springs, TX
Carrizo Springs, TX
Thomas Kindle,
Grand Saline, TX
Grand Saline, TX
Top of Texas,
Farwell, TX
Farwell, TX
US Citrus,
Hargill, TX
Hargill, TX
Bella Verdi,
Dripping Springs, TX
Dripping Springs, TX
Country Boy Farms,
Kennard, TX
Kennard, TX
Francis and Thatcher,
Manor, TX
Manor, TX
James Farm,
Prairie Ronde, LA
Prairie Ronde, LA