Nava Atlas’s Quinoa Pilaf

Recipe from Nava Atlas

Adapted by Karen Barrow

Total Time: 30 minutes
Rating: 4(55)
Notes: Read community notes

Contributed to “Vegan Holiday Kitchen” by Barbara Pollak, a longtime reader of Ms. Atlas’s, this pilaf is attractive when made with a combination of red and white quinoa, but either color can be used on its own. It is a veggie-filled way to celebrate quinoa’s becoming standard Passover fare. —Karen Barrow

Featured in: A Vegan Passover

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:8 to 10 servings

1½cups quinoa, rinsed
3cups prepared vegetable broth
3tablespoons olive oil or other healthy vegetable oil
2medium yellow or red onions, or 1 of each, quartered and thinly sliced
4 to 6cloves garlic, minced
116-ounce bag shredded coleslaw cabbage
2medium carrots, sliced
2cups finely chopped broccoli florets
1cup sliced cremini or baby bella mushrooms
2teaspoons minced fresh ginger, or to taste
½teaspoon dried basil
½teaspoon dried thyme
2tablespoons lemon juice, or to taste
Salt and freshly ground pepper to taste
½cup minced fresh parsley
¼cup minced fresh dill, more or less to taste

Ingredient Substitution Guide

Preparation

Step 1
Combine the quinoa with the broth in a large saucepan. Bring to a rapid simmer, then lower the heat, cover and simmer gently until the water is absorbed, about 15 minutes. Test to see if the quinoa is done to your liking; if needed, add another ½ cup water and simmer until absorbed.
Step 2
Heat the oil in a large skillet or stir-fry pan. Add the onions and sauté over medium-low heat until translucent. Add the garlic and continue to sauté until the onion is golden.
Step 3
Add the cabbage, carrots, broccoli, mushrooms, ginger, basil, thyme and lemon juice to the skillet. Turn the heat up to medium-high and stir-fry until the cabbage is tender-crisp, about 5 minutes.
Step 4
Stir in the cooked quinoa, then season to taste with salt and pepper. Stir in the parsley and dill, remove from the heat, and serve.

Ratings

4 out of 5

55 user ratings

Have you cooked this?

Private Notes

Leave a Private Note on this recipe and see it here.

Cooking Notes

Bebe6 years ago

I'd suggest adding the mushrooms with the onions to get more flavor from them.

Bebe6 years ago

This was a nice addition to the seder. It is light compared with the usual kugels and was loved by all. I mixed the leftover pilaf with an egg and some matzah meal to make a flavorful latka.

Es6 years ago

A great dish to feed a crowd. It comes together quickly. It's light; colorful, and easy though the prep takes some time. I shredded the cabbage in my food processor. Make ahead of time, keep warm, and fluff before serving.

Ellen6 years ago

This was good, but too bland, to my taste, despite the garlic and herbs. Not sure what seasonings might be added or substituted. I like the idea of sauteeing the mushrooms before adding.

Bebe6 years ago

This was a nice addition to the seder. It is light compared with the usual kugels and was loved by all. I mixed the leftover pilaf with an egg and some matzah meal to make a flavorful latka.

Bebe6 years ago

I'd suggest adding the mushrooms with the onions to get more flavor from them.

Private notes are only visible to you.