Side Dish: United States – Citrus Herb Quinoa Pilaf with Peas and Pistachios

Serving Size: 4

Approximate Time

Prep 8 min

Cook 16 min

Additional 5 min

Total 30 min

Ingredients

1 cup (185 g) quinoa, rinsed
1 3 / 4 cups (415 ml) low-sodium vegetable broth or water
1 tbsp (15 ml) olive oil
1 small shallot, finely chopped
1 / 2 cup (75 g) peas, fresh or thawed frozen
Zest of 1 lemon
1 tbsp (15 ml) fresh lemon juice, plus more to taste
2 tbsp chopped fresh dill and parsley
1 / 4 cup (30 g) shelled pistachios, toasted and roughly chopped
1 tbsp (15 ml) capers, rinsed and chopped (optional)
Salt and freshly ground black pepper to taste

Instructions

Warm a medium saucepan over medium heat. Add olive oil and sauté the shallot until translucent, 2–3 minutes.
Stir in the rinsed quinoa and toast for 1 minute until lightly fragrant.
Add the broth, bring to a boil, then reduce heat to low, cover, and simmer until the liquid is absorbed and quinoa is tender, 14–16 minutes.
Remove from heat, scatter peas over the top, cover, and let steam for 5 minutes.
Fluff with a fork and fold in lemon zest, lemon juice, dill, parsley, pistachios, and capers (if using). Season with salt and pepper to taste.
Adjust with a splash more lemon juice or olive oil if desired and serve warm alongside the tilapia.