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Quinoa Pilaf with Veggies, Almond & Raisins

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Adjust Servings:
1 cup Quinoa
2 cup Chicken stock or water
1 pcs Onion
3 tbsp Vegetable oil
1 clove Garlic
1/3 tsp Salt
1/2 Bay leaf
1/2 Cinnamon
2 pcs Pimento
1/2 head Broccoli
1/2 cup Raisins
1/2 cup Sliced almonds
1 pcs Celery rib
1 pcs Carrot
1/2 tsp Ras el hanout or other spices to taste
to taste Salt
to taste Vegetable oil
2 tbsp Parsley leaves
1 tbsp Dill

Quinoa Pilaf with Veggies, Almond & Raisins

  • 45 min
  • Serves 4
  • Medium


  • pilaf:

  • dressing:



As we all now, pilaf is a Middle Eastern rice dish. Depending on regional and cultural preferences, it can include meat, veggies, fish, or seafood. But the only thing remains constant – the technique of preparing rice. Pilaf is made by adding the rice to hot fat and stirring before adding the cooking liquid. And you don’t stir while it’s cooking. It produces a very crumbly and flavorful pilaf. This technique works with other grains, too. Today I suggest you make quinoa pilaf with veggies, almond, raisins, and Middle Eastern spices. It’s a healthy and incredibly delicious dish with some Middle Eastern attitude. It makes a great meal or a side dish.

The recipe uses chicken stock, but you can make it vegan by using vegetable broth instead. 


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Boil the broccoli in salted water in advance.
You can toast almond flakes in a dry pan until golden beforehand, too.


Finely dice the onion. Finely chop the garlic.
In a heavy-bottom pot, heat some vegetable oil, add the onion, and cook for about 8 min over medium heat until soft. Then add the garlic and spices, cook together for 30 sec. Add the quinoa and cook for 3 min. It’ll start releasing a nutty aroma. Add the stock, bring to a boil, then cover with a lid, and then let it simmer for 20 min.
By that time the quinoa should’ve been ready. If it’s not, cook until the liquid is completely absorbed. Remove from heat, mix with a fork, cover with lid, and let stand for 10 min.


Finely dice the carrot and celery.
Heat some vegetable oil in a pan, add the carrot and celery, and cook until soft. When it’s almost done, add the raisins and cook together for a bit.
Add the broccoli and cook together for a bit just to warm it up.


Finely chop the parsley and dill.


Mix together the quinoa, veggies and raisins, ⅔ of almond flakes, fresh herbs, and season to taste.
Arrange the pilaf in a pile on a large plate and sprinkle with the rest of the almond flakes.

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