Quinoa Pilaf with Spinach and Nori

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  • Vegetarian
    Vegetarian
  • Vegan
    Vegan
  • Dairy Free
    Dairy Free
  • Gluten Free
    Gluten Free
  • Egg Free
    Egg Free
  • Nut Free
    Nut Free
  • Body Ecology
    Body Ecology
  • Soy Free
    Soy Free
  • Processor
    Processor

This quinoa pilaf with spinach and nori is one of my go-to grain dishes. You can also make this recipe with millet or brown rice with the same broth ratios. You could also make this dish in a rice cooker to make it even easier. But, I like to caramelize the onions and infuse them with the spices before I add the broth and grains for an added element of flavor.

I often eat this pilaf for an afternoon snack, but it's great served with stir-fried vegetables or salad for a filling meal. If you are not into nori, leave it out. The dish tastes great without it. But, I seize every opportunity to include sea vegetables into my diet, and this is a tasty way to do that.

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Quinoa Pilaf with Spinach and Nori

Quinoa Pilaf with Spinach and Nori

Serves 845 MINS
  • 2 tablespoons extra-virgin olive oil

  • 2 cups diced yellow onion 

  • 1 tablespoon finely chopped fresh garlic

  • 2 teaspoons Celtic sea salt, plus more to taste 

  • 2 cups quinoa

  • 4 cups vegetable broth

  • 1 teaspoon ground turmeric

  • 1/2 teaspoon ground nutmeg

  • 4 cups shredded baby spinach leaves 

  • 1/2 cup finely chopped green onions (white and green parts), plus more to serve

  • 1/2 finely chopped flat-leaf parsley, plus more to serve

  • 1/2 finely chopped cilantro, plus more to serve

  • 1 large sheet of nori, cut into thin strips
  1. Preheat the oven to 350°F (180°C).

  2. In a medium french oven (or oven-proof pot with a lid) over medium-high heat, warm the olive oil, and sauté the onions and garlic with 1/4 teaspoon of the salt for about 5 minutes until soft and translucent.

  3. Add the quinoa, and stir until well coated with the onion mixture.

  4. Stir in the vegetable broth, turmeric, nutmeg, and the remaining 3/4 teaspoon of the salt, increase the heat to high, and bring to a boil. Remove the pot from the heat, and stir in the spinach, until just wilted. Stir in the green onions, parsley, and cilantro.

  5. Place the covered pot into the oven, and bake for 20 to 30 minutes until the liquid is absorbed. and the quinoa is light and fluffy.

  6. Fluff with a fork, allow the steam to escape, freshen with additional green onions, parsley, and cilantro, season with salt to taste, and serve topped with nori strips.

Photo by Trent Lanz and styling by Alicia Buszczak

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