Recipe – Broccoli Quinoa Pilaf

I love cooking dishes that are considered “one-pot meals”. I like eating from a bowl and eating all the nutritious ingredients all mixed together. Food doesn’t have to be pretty, they just have to be nutritious. I call a meal-in-a-bowl “rustic”.

One of my Sunday food-prep is to cook a pot of quinoa to eat throughout the week. I actually prefer quinoa over brown rice because it’s much more versatile in incorporating it in our meals.

I made a quinoa pilaf dish last Sunday and it didn’t make it past Wednesday. So I woke up early the following morning and cooked the same dish before work. Yes, I liked this dish that much.

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All the ingredients taste so well together, especially the raisins.

I didn’t follow the recipe directions exactly because I cooked the quinoa first before I decided to make a pilaf out of it.

So here is my revised version.

I started first with onions. This the base flavor for the dish.

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Add green onions next.

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Add cooked quinoa and seasoning.

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Raisins, broccoli and toasted almonds goes next. It’s very simple and quick.

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I doubled the broccoli to add more volume to the dish and just because I love broccoli :)

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Broccoli – Quinoa Pilaf with Raisins and Almonds

(recipe adapted from Real Simple)

Ingredients
  • 3  teaspoons  olive oil
  • 1/2  small onion, chopped
  • kosher salt and black pepper
  • 2  cups cooked  quinoa
  • 4  cups chopped broccoli (pre-cooked by steaming it)
  • 1/4  cup  raisins
  • 1/2  cup  roasted almonds, coarsely chopped
  • 2  scallions, sliced
Directions
  1. Heat 1 teaspoon of the oil in a medium saucepan over medium-high heat. Add the onion and season with ¾ teaspoon salt and ¼ teaspoon pepper. Cook, stirring occasionally, until softened and starting to brown, 3 to 4 minutes. Add the scallions and sauté for a few minutes.
  2. Add 2 cups cooked quinoa.  Fold the broccoli and raisins into the quinoa mix.
  3. Remove from heat and fold in the almonds, ½ teaspoon salt, and ¼ teaspoon pepper.

I ate the pilaf with salmon.

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I ate the leftovers for my work lunch with boiled eggs.

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Do you do any food prep on Sundays?

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Comments

  1. This looks delicious! I’m always wary of putting fruits in savoury meals for some reason, but this sounds so good that I may just have to try it!
    I don’t necessarily do food prep on a Sunday, but I’m always making muffins and snack bars and freezing them for snacks on-the-go. I’ve also recently started making baked oatmeal and freezing portions for quick breakfasts as I’m about to start an early morning nannying job – that way all I have to do is heat them up and cover them in peanut butter and I’m ready to eat on the run.

  2. YUM! I made a salad with different lettuces and veggies for this week’s lunches. Also, have leftover Trout, Tri Tip and Ribs for the week. Been a little busy today:) Have a Great Week!

  3. Looks SO delicious! Bookmarking this recipe and your blog right now!

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