Picnic-Perfect Quinoa Pilaf with Fresh Herbs
Prep time
Cook time
Total time
Serves: 4 servings
  • 1 cup quinoa
  • 2 cups water
  • ½ cup frozen peas, thawed
  • ¼ cup finely chopped flat-leaf parsley
  • 2 tablespoons finely chopped chives
  • 1 tablespoon finely chopped thyme
  • 2 scallions, white and green parts thinly sliced
  • 1 stalk celery, peeled and finely chopped
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon extra virgin olive oil
  • ½ Teaspoon granulated garlic powder
  • Sea salt and black pepper, to taste
  1. Bring quinoa and water to boil in a medium pot over high heat. Reduce heat to low, cover, and cook until water is absorbed and quinoa is fluffy; about 12-15 minutes.
  2. Transfer quinoa to large mixing bowl and allow to cool for at least 15 minutes.
  3. Add the peas, parsley, chives, thyme, scallions, and celery to the quinoa. Stir to combine with a fork.
  4. Add the lemon juice, olive oil, granulated garlic, and salt and pepper to taste.
  5. Chill pilaf for at least one hour before serving. (Can be refrigerated for up to 8 hours.)
This recipe is Vegan, Vegetarian, Dairy free, Egg free, Gluten free, Nut free, Peanut free, Soy free, Wheat free, Low fat, and Sugar free
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/gluten-free-quinoa-pilaf-herb