Rainbow Quinoa Pilaf

Elevate your mealtime with the vibrant and nutrient-packed Rainbow Quinoa Pilaf, a feast for both the eyes and the palate. This gluten-free dish combines fluffy quinoa with a medley of colorful vegetables, including red and yellow bell peppers, zucchini, carrots, and peas, making every bite a celebration of freshness. Seasoned with earthy cumin, smoky paprika, and a zesty splash of lemon juice, this pilaf is both flavorful and wholesome. Perfect as a light vegetarian main course or a versatile side dish, it’s ready in just 35 minutes and offers a balanced blend of plant-based protein, fiber, and vitamins. Packed with bold colors and bright flavors, the Rainbow Quinoa Pilaf is your go-to recipe for healthy eating without sacrificing taste!

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 cup quinoa
• 2 cups water
• 2 tablespoons olive oil
• 1 medium red bell pepper, diced
• 1 medium yellow bell pepper, diced
• 1 medium zucchini, diced
• 1 small red onion, finely chopped
• 2 cloves garlic, minced
• 1 medium carrot, grated
• 1 cup frozen peas
• 2 tablespoons parsley, chopped
• 1 tablespoon lemon juice
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Rinse the quinoa thoroughly under cold water using a fine-mesh sieve to remove any bitterness.

Step 2

In a medium saucepan, combine the quinoa and water. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15 minutes or until the water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and set aside.

Step 3

While the quinoa cooks, heat the olive oil in a large skillet over medium heat.

Step 4

Add the chopped red onion to the skillet and sauté for 2-3 minutes until it begins to soften.

Step 5

Stir in the minced garlic, ground cumin, and paprika, and cook for 30 seconds until fragrant.

Step 6

Add the diced red bell pepper, yellow bell pepper, and zucchini to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender but still bright and colorful.

Step 7

Add the grated carrot and frozen peas to the skillet. Stir well and cook for another 2 minutes until heated through.

Step 8

Stir the cooked quinoa into the vegetable mixture until well combined. Cook for 2 more minutes, letting the flavors meld together.

Step 9

Remove the skillet from heat and stir in the chopped parsley and lemon juice.

Step 10

Season the pilaf with salt and black pepper to taste.

Step 11

Serve warm as a side dish or a light main course. Enjoy your healthy and colorful Rainbow Quinoa Pilaf!

Nutrition Facts

Serving size	1509.8 grams (1509.8g)

Amount per serving	% Daily Value*
Calories	1154

Total Fat 43.00g	55%
Saturated Fat 4.80g	24%
Polyunsaturated Fat 2.70g
Cholesterol 0mg	0%
Sodium 2475mg	108%
Total Carbohydrate 156.10g	57%
Dietary Fiber 18.90g	68%
Total Sugars 31.90g
Protein 40.40g	81%

Vitamin D 0IU	0%
Calcium 248mg	19%
Iron 12mg	68%
Potassium 2173mg	46%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 33.0%

Protein: 13.8%

Carbs: 53.2%