Quinoa Pilaf with Spinach and Nori

May 31, 2011

This quinoa pilaf with spinach and nori is really tasty and super easy.

Quinoa Pilaf with Spinach and Nori

This quinoa pilaf with spinach and nori is one of my go-to vegan side dishes.

You can make this quinoa pilaf with millet or brown rice with the same broth ratios.

You could also make this quinoa pilaf in a rice cooker to make it even easier. But, I like to caramelize the onions and infuse them with the spices before I add the broth and grains for an added element of flavor.

I often eat this quinoa pilaf for an afternoon snack, but it’s great served with stir-fried vegetables or salad for a filling meal.

If you don’t have nori or don’t want to purchase it, leave it out. This quinoa pilaf tastes great without it.

But, I seize every opportunity to include sea vegetables into my diet, and this is a tasty way to do that.

Other Vegan Side Dishes

Lemon Quinoa Salad with Basil
Raw Vegetable Cauliflower Couscous
Wild Rice and Carrots
Cauliflower Rice Salad
Creamed Spinach with Shiitakes

Let me know what you think of this quinoa pilaf with spinach and nori in the comments!

Your feedback is important, and it helps me decide which recipes to post next for you.


Quinoa Pilaf with Spinach and Nori

This quinoa pilaf with spinach and nori is really tasty and super easy.

Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 8
Author Tess Masters


  • 2 tablespoons extra-virgin olive oil
  • 2 cups diced yellow onion 
  • 1 tablespoon  finely chopped fresh garlic
  • 1 teaspoon Celtic sea salt, plus more to taste 
  • 2 cups quinoa
  • 4 cups filtered water
  • 1 teaspoon  ground turmeric
  • 1/2 teaspoon  ground nutmeg
  • 1/8 teaspoon freshly ground black pepper, plus more to taste
  • 4 cups chiffonaded spinach
  • 1/2 cup finely chopped green onions (white and green parts)
  • 1/2 cup finely chopped flat-leaf parsley,
  • 1/2 cup finely chopped cilantro,
  • 1 nori sheet, cut into thin strips


  1. Preheat the oven to 350°F (180°C). 
  2. In a medium dutch oven (or oven-proof pot with a lid) over medium-high heat, warm the olive oil, and sauté the onions and garlic with a pinch of the salt for about 5 minutes until soft and translucent.

  3. Add the quinoa, and stir until well coated with the onion mixture. 
  4. Stir in the filtered water, turmeric, nutmeg, and the remaining teaspoon of salt, increase the heat to high, and bring to a boil. Remove the pot from the heat, and stir in the spinach and green onion, until just wilted.

  5. Place the covered pot into the oven for about 20 minutes until the liquid is absorbed. and the quinoa is light and fluffy.

  6. Fluff with a fork, allow the steam to escape, and stir in the parsley and cilantro. Season with salt to taste, and serve topped with nori strips. 

Recipe Notes

Photo by Trent Lanz and styling by Alicia Buszczak


Comments 17

  1. this recipe makes me love to eat quinoa… its a great grain but a bit bland…the mixture of veggie stock, spniah & nori made it an amazing experience… i added a little touch of mushrooms & fennel seeds…absolutely delish thank you gril!

    1. Anna! YUMMO!
      I am going to add some mushrooms and fennel seeds to my next batch!
      Thankyou for sharing your experience 🙂

  2. Just made this recipe for dinner and it was DELICIOUS! I added the mushrooms and fennel seeds that Anna recommended and it was perfect. Very flavorful and filling. I will definitely make this dish again. Plan on making the dish for a family get-together in two weeks. Will be perfect. Thanks! This piggy is happy!

    1. LOL! Thanks Kibby.
      Isn’t Anna’s suggestion a brilliant addition?!
      SO yummy.
      LOVE your use of the piggy language.
      Thankyou 🙂 Oink Oink!

  3. Ooooh! Where do I begin with how much I love this recipe?! Just made probably my 500th batch of it today 🙂 And loving my nori, I admit to using a sheet per bowl/serving. Plus, with all the green in this recipe, I always feel good knowing I’m getting a lot of chlorophyll and all the good detoxing benefits from the pasley and cilantro and something that just plain tastes deLISH! BIG oink on this one!

  4. Oh! Thankyou Rosie!
    I really appreciate your kinds words about the videos….I had fun shooting those.
    Can’t wait to do more next month!
    So glad you enjoyed this dish too.

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