Quinoa Pilaf is my new favorite meal. A pilaf is simply a mix of grains, beans, veggies and more– and it's the ultimate one-pot meal. And this is a big deal for me– for the past three years I've taught weekly cooking classes and needed to create three unique gourmet recipes each week. This process is fun and delicious– but after a long day of prepping, teaching and washing a gazillion dishes, the last thing I want to do is cook. Hence, the one-pot meal. I like to put this on the stovetop as soon as I get home from work and set the timer for 20 minutes. Take the time to do yoga, take a shower, check your Pinterest boards, whatever. Then, BAM, dinner is ready. Serve this with a nice big salad or some steamed veggies on the side for an extra nutritional boost. Quinoa Pilaf also makes great leftovers: wrap into a burrito, toss onto your grain salad, and serve warmed alongside some baked tofu.
1½ cups quinoa
1 (15 ounce) can beans (garbanzo, black or kidney)
3½ cups water
1 cup frozen mixed vegetables
1 Tablespoon garlic flakes
1 Tablespoon chili powder
1 teaspoon cumin and coriander
2 Tablespoons olive oil
1 teaspoon sea salt
Black pepper to taste
1 cup chopped kale
- Place quinoa in a large pot. Wash, rinse and drain quinoa. Cover with 1½ cups water.
- Drain and rinse beans. Add to pot along with remaining ingredients. Stir to combine. Bring quinoa to a boil, cover and simmer for 20 minutes. After 20 minutes, toss kale on top and let steam for five minutes.
- Fluff quinoa with a fork when finished cooking, serve and enjoy!
Notes: You can also make this dish with curry powder (substitute for chili powder), or keep it super simple with just salt and pepper. I like to use my favorite Tahini dressing on quinoa, but it also tastes great with salsa, yogurt or other awesome sauces.