Quinoa Pilaf with Toasted Pumpkin Seeds & Dried Cherries

  • Servings : 8
  • Prep Time : 15m
  • Cook Time : 15m
  • Ready In : 45m

Quinoa Pilaf is a current twist on the old rice pilaf and packed with nutrients and protein.  This could be served as a side or add some leftover Green Herb Roasted Salmon and make it main dish.


  • 1 1/2 C Tri-Colored Quinoa (1/2 pound)
  • 2 1/2 T Olive Oil
  • 1/2 C Toasted Pumpkin Seeds
  • 1/4 C Dried Unsweetened Cherries
  • 1/4 C Raisins
  • 1 tsp Fresh Thyme Leaves
  • 1/2 C Thinly Sliced Scallions or Chives
  • Salt & Pepper tt (to taste)


Step 1

Rinse & cook quinoa: by rubbing grains together, rinsing off water, then add fresh water to cover quinoa by 1". Simmer partially covered for about 15 minutes or until water has been absorbed. Turn off heat and cover with a tight fitting lid for 15 minutes to finish cooking. Fluff with a fork.

Step 2

Toss quinoa in a large bowl with olive oil, salt & pepper and let cool.

Step 3

Mix in scallions, thyme, cherries, and raisins. Serve at room temperature.

Source (Who needs to reinvent the wheel…a great recipe is a great recipe!): Adapted from Laura Frankel.

Short Cut: Make one day ahead of time (omitting scallion greens & thyme) and store in refrigerator.  Bring to room temperature and add scallion greens and thyme.

Think Out of the Ice Box: Try adding roasted squash or dried cranberries.


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