Quiona Pilaf

8 to 10 servings

Gluten free, soy free and nut free

Adapted by Nava Atlas from a contribution from her longtime reader, Barbara Pollak, this pilaf is attractive when made with a combination of red and white quinoa, but either color can be used on its own. It’s a veggie-filled way to celebrate quinoa’s becoming standard Passover fare. Quinoa is high in top-quality protein, making this a good choice for an entree for vegetarians and vegans at the seder table, and a delicious side dish for everyone else. Don’t be daunted by the length of the ingredient list; this dish is as easy as can be to make.


Advertisement: The Grande at Chesterfield

1 1/2 cups quinoa, rinsed

3 cups prepared vegetable broth

3 tablespoons olive oil

2 medium yellow or red onions, or 1 of each, quartered and thinly sliced

4 to 6 cloves garlic, minced

1 bag (16 ounces) shredded cole slaw cabbage

2 medium carrots, sliced

2 cups finely chopped broccoli florets

1 cup sliced cremini or baby bella mushrooms

2 teaspoons minced fresh or jarred ginger, or to taste

1/2 teaspoon dried basil

1/2 teaspoon dried thyme

2 tablespoons lemon juice, or to taste

Salt and freshly ground pepper to taste

1/2 cup minced fresh parsley

1/4 cup minced fresh dill, more or less to taste


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 1/2 cup water and simmer until absorbed.

Meanwhile, heat the oil in a large skillet or stir-fry pan. Add the onions and saute over medium-low heat until translucent. Add the garlic and continue to saute until the onion is golden. 

Add the cabbage, carrots, broccoli, mushrooms, ginger, basil, thyme, and lemon juice. Turn up the heat to medium-high and stir-fry until the cabbage is tender-crisp, about 5 minutes.

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.