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Recipe Collection

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Quinoa Pilaf

Quinoa Pilaf Related:   gluten-free, low-fat, pareve, Passover, Shabbat, Sukkot, vegan, vegetables & legumes, vegetarian

Prep time: 10–15 mins

Cook time: 30–35 mins

Yield: 6–8 servings

This quinoa dish with vegetables draws inspiration from simple California cuisine and lets the ingredients’ natural flavors shine through. Recipe contributed by Feigi Pam. Photo by Leora Schostak Henschel. 


  • Quinoa
  • 2 cups quinoa
  • 4 cups water
  • 1 teaspoon salt
  • ½ teaspoon curry powder
  • Vegetable Sauté
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 2 carrots, diced
  • 2-3 stalks of celery, diced
  • 1 large sweet potato, peeled and diced
  • 1½ teaspoon (about 2-3 cloves) garlic, minced
  • ½ teaspoon curry powder
  • To Finish
  • ½ cup cilantro, chopped
  • ½ cup green onions, diced
  • ½ cup toasted sunflower seeds
  • 1 tablespoons olive oil


  • Rinse and strain quinoa, combine with water and spices and bring to a boil. Reduce heat and simmer covered until the water is absorbed, about 15 minutes. Remove from heat and keep covered for another 10 minutes.
  • In frying pan or wok, heat 2 tablespoons olive oil and sauté onion, carrots, and celery 7 to 8 minutes. Add sweet potato, curry powder and garlic. Cook until tender, about 10 minutes.
  • Combine cooked vegetables with the quinoa and add 1 tablespoon olive oil. Adjust seasoning, if desired, with salt and curry powder. Let cool.
  • Just before serving, add the cilantro, green onions and sunflower seeds. (Greens are added when dish is cool to preserve their freshness and color.)

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