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Quinoa Pilaf with Spinach and Nori

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