Fast Pilaf

Quinoa cooks faster than rice and packs more protein, making it the ideal grain for a weeknight pilaf that actually fills you up. Add canned beans and fresh tomatoes, and you’ve got a complete vegetarian meal in one pot.

Sautéing the onion and garlic in olive oil first builds the aromatic foundation, then everything else goes in together and simmers until the quinoa is tender and has absorbed the tomato-flavored cooking liquid.

The recipe intentionally leaves the herb and spice choice open. That’s a feature, not a gap. Cumin and chili powder take it Southwestern. Oregano and basil make it Mediterranean. Curry powder and turmeric push it Indian. One base recipe, endless directions.

Chef Tips

• Rinse the quinoa before cooking. It has a natural coating called saponin that tastes bitter and soapy if you skip this step.
• Use canned beans, drained and rinsed, for speed. Dried beans would need hours of soaking and cooking first.
• The quinoa is done when you can see the tiny spiral germ separating from each grain. It looks like a small white curl.

Variations

• Go Southwestern with cumin, smoked paprika, black beans, and a squeeze of lime.
• Try Mediterranean with oregano, sun-dried tomatoes, chickpeas, and crumbled feta on top.
• Make it Indian with curry powder, turmeric, lentils, and a dollop of yogurt.