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

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 2 cups diced yellow onion 
  • 1 tablespoon  finely chopped fresh garlic
  • 2 teaspoons Celtic sea salt, plus more to taste 
  • 2 cups quinoa
  • 4 cups vegetable broth
  • 1 teaspoon  ground turmeric
  • 1/2 teaspoon  ground nutmeg
  • 4 cups shredded baby spinach leaves 
  • 1/2 cup finely chopped green onions (white and green parts), plus more to serve
  • 1/2 cup finely chopped flat-leaf parsley,  plus more to serve
  • 1/2 cup finely chopped cilantro,  plus more to serve
  • 1 nori sheet, cut into thin strips

Instructions

  1. Preheat the oven to 350°F (180°C). 
  2. Preheat the oven to 350°F (180°C). 
  3. In a medium french oven (or oven-proof pot with a lid) over medium-high heat, warm the olive oil, and sauté the onions and garlic with 1/4 teaspoon of the salt for about 5 minutes until soft and translucent.
  4. In a medium french oven (or oven-proof pot with a lid) over medium-high heat, warm the olive oil, and sauté the onions and garlic with 1/4 teaspoon of the salt for about 5 minutes until soft and translucent.
  5. Add the quinoa, and stir until well coated with the onion mixture. 
  6. Add the quinoa, and stir until well coated with the onion mixture. 
  7. Stir in the vegetable broth, turmeric, nutmeg, and the remaining 3/4 teaspoon of the salt, increase the heat to high, and bring to a boil. Remove the pot from the heat, and stir in the spinach, until just wilted. Stir in the green onions, parsley, and cilantro. 
  8. Stir in the vegetable broth, turmeric, nutmeg, and the remaining 3/4 teaspoon of the salt, increase the heat to high, and bring to a boil. Remove the pot from the heat, and stir in the spinach, until just wilted. Stir in the green onions, parsley, and cilantro. 
  9. Place the covered pot into the oven, and bake for 20 to 30 minutes until the liquid is absorbed. and the quinoa is light and fluffy.
  10. Place the covered pot into the oven, and bake for 20 to 30 minutes until the liquid is absorbed. and the quinoa is light and fluffy.
  11. Fluff with a fork, allow the steam to escape, freshen with additional green onions, 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

Comments 18

  1. Made this last night and screwed it up by putting 8 cups of veggie broth instead of 4. After 30 mins were up, I checked it and realized my mistake when I saw so much liquid still left. So I had to bake it another 25 mins which made it on the bitter side. Oh well, I’m still eating it this week for lunch at work. LOL! Will try this again next month. 🙂

  2. 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 🙂

  3. 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!

  4. 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!

  5. 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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