Save The first time I made this pilaf, I was trying to use up a random assortment of vegetables from my CSA box and ended up with something that made my roommate actually stop scrolling through her phone to ask what smelled so good.
I brought this to a friends potluck last summer and watched it disappear faster than the fancy lasagna someone spent hours preparing. Sometimes the simplest food wins.
Ingredients
- Quinoa: Rinse thoroughly under cold water until the water runs clear. This removes saponin, a natural coating that can make quinoa taste bitter or soapy if left unwashed
- Vegetable broth: Homemade broth adds depth, but a good quality store-bought version works perfectly fine. Water is perfectly acceptable if thats what you have on hand
- Red bell pepper: Roasting brings out its natural sugars and creates these gorgeous charred edges that add both flavor and visual appeal to the final dish
- Zucchini: Dice into similar-sized pieces as the other vegetables so everything roasts evenly. Larger cubes will stay crunchy while smaller ones might dry out
- Carrot: Adds a lovely sweetness and pop of color. Peel them well since roasted carrot skin can become tough and unpleasant to eat
- Red onion: The sweetness that develops during roasting is incredible. Red onion mellow out beautifully compared to sharper white varieties
- Cherry tomatoes: They burst slightly in the oven, creating little pockets of juicy brightness throughout the pilaf. Grape tomatoes work just as well
- Olive oil: Use a decent quality oil here since the vegetables really showcase its flavor. Help the vegetables develop those crispy golden edges we all love
- Garlic: Freshly minced garlic has a potency that pre-minced jar versions can never quite match. Mince it right before adding for the most punch
- Ground cumin: This earthy, warm spice is the backbone of the flavor profile. Toast it briefly in the pan to awaken its aromatic oils
- Dried thyme: Adds a subtle herbal notes that bridge the gap between the vegetables and the grain. Fresh thyme works beautifully if you have it growing
- Smoked paprika: The secret ingredient that makes people ask what spices you used. It adds this incredible depth without any actual heat
- Salt and black pepper: Season generously throughout the process, not just at the end. Each component needs proper seasoning for the best result
- Fresh parsley: Flat-leaf parsley has a cleaner, more pleasant flavor than curly varieties. Add it at the end for a bright, fresh finish
- Fresh mint: The mint is optional but I highly recommend trying it once. It adds this unexpected freshness that makes the whole dish feel lighter
- Lemon juice: Fresh lemon juice brightens everything and cuts through the rich, roasted flavors. Add it right before serving to preserve its bright acidity
Instructions
- Preheat the oven:
- Get your oven to 425°F with plenty of time to spare. A properly preheated oven ensures vegetables roast rather than steam, creating those caramelized edges we want
- Prepare the vegetables:
- Toss the diced bell pepper, zucchini, carrot, red onion, and cherry tomatoes with olive oil, salt, and pepper directly on the baking sheet. Spread them in an even layer so each piece has contact with the hot pan
- Roast until golden:
- Slide the vegetables into the hot oven for 20 to 25 minutes, giving them a good stir halfway through. You want them tender and starting to brown in spots, not burnt or completely soft
- Cook the quinoa:
- While the vegetables roast, combine the rinsed quinoa and vegetable broth in a saucepan. Bring it to a boil, then lower the heat to a gentle simmer, cover, and let it cook for 15 minutes until all the liquid has been absorbed
- Let quinoa rest:
- Remove the saucepan from heat but keep the lid on. Letting it sit covered for 5 minutes off the heat allows the quinoa to finish steaming and become perfectly fluffy
- Prepare the aromatics:
- Heat a small drizzle of olive oil in a large skillet over medium heat. Add the minced garlic and let it cook just until fragrant, about 30 seconds, watching carefully so it does not burn
- Add the spices:
- Stir in the ground cumin, dried thyme, and smoked paprika directly into the hot oil. Let them toast for just a minute until their scent fills the kitchen
- Combine everything:
- Add the cooked quinoa and roasted vegetables to the skillet with the spiced oil. Gently toss everything together, letting the quinoa absorb all those flavorful pan juices
- Finish with fresh herbs:
- Remove the skillet from the heat and add the chopped parsley, mint if using, and lemon juice. Give it one final gentle toss and taste to adjust the seasoning before serving
Save 
Save This recipe has saved me on countless busy weeknights when I want something nourishing but only have about 15 minutes of actual hands-on time to spare.
Making It Your Own
The beauty of this pilaf lies in its flexibility. I have made it with butternut squash in fall, asparagus in spring, and whatever random vegetables were languishing in my crisper drawer during winter. Each variation brings something new to the table.
Serving Suggestions
Serve this pilaf alongside grilled fish, roasted chicken, or on its own as a satisfying vegetarian main. I have also stuffed it into roasted portobello mushrooms and used it as a base for poached eggs when friends come over for brunch.
Storage And Meal Prep
This pilaf keeps beautifully in the refrigerator for up to 5 days and actually tastes better the next day as the flavors have time to meld together. I often make a double batch on Sunday to eat throughout the week.
- Store in an airtight container to prevent the quinoa from drying out
- Add a splash of water or extra lemon juice when reheating to refresh it
- The fresh herbs are best added just before serving, but it still tastes great if they have been mixed in
Save 
Save This is the kind of recipe that reminds me why I love cooking. Simple ingredients, minimal effort, maximum flavor, and a dish that makes people feel nourished and happy.
Recipe FAQs
- → Can I make this quinoa pilaf ahead of time?
Absolutely. The pilaf stores well in the refrigerator for up to 4 days and actually develops more flavor as the ingredients meld together. Reheat gently in a skillet or serve at room temperature.
- → What vegetables work best in this pilaf?
While the recipe calls for bell peppers, zucchini, carrots, and tomatoes, feel free to use any seasonal vegetables. Squash, eggplant, broccoli, or green beans all roast beautifully and complement the quinoa base.
- → Is this pilaf suitable for meal prep?
Yes, this dish is excellent for meal prep. Portion into containers and refrigerate for easy lunches throughout the week. The quinoa maintains its texture and vegetables stay flavorful.
- → How can I add more protein to this dish?
Boost the protein content by adding drained chickpeas, white beans, or lentils during the final toss. Crumbled feta cheese also works well if you eat dairy. For a complete meal, serve alongside grilled chicken or fish.
- → Can I use different herbs and spices?
Certainly. While cumin, thyme, and smoked paprika create a lovely base, you can substitute with dried oregano, coriander, or za'atar. Fresh basil, cilantro, or dill make excellent alternatives to parsley and mint.
- → Do I need to rinse quinoa before cooking?
Yes, rinsing quinoa thoroughly removes saponin, a natural coating that can cause bitterness. Place quinoa in a fine-mesh sieve and rinse under cold water for at least 30 seconds before cooking.