Jewish Food Experience Logo

Get a weekly delivery of sweet stories, fresh recipes and hot events in our community direct to your inbox.


Find people, places, recipes, or stories.

Search in:

Close Search

Subscribe to our newsletter!

* indicates required

Recipe Collection

back to Recipe Collection

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

User Rating:
VN:F [1.9.22_1171]
Rating: 0.0/4 (0 votes cast)

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.)

Leave a Reply