Herbed Quinoa Pilaf (Made with Apricots and Almonds)

Change up your side dish game with this higher-protein, herbed quinoa pilaf featuring sweet-tart dried apricots, fresh herbs, and crunchy almonds. It’s the perfect side for grilled or roasted chicken, fish, steak, or pork.

Fresh, Flavorful, and Pretty Darn Fast

You’re going to love this bright and colorful take on traditional rice pilaf. We’ve bumped up the fiber and protein by swapping quick-cooking quinoa for rice and dressed it up with fresh herbs and a tangy honey-lemon dressing. Then added a bit of chewy sweetness with dried apricots and finished it off with toasted almonds for some crunch. If you’re feeling a little extra, sprinkle on some crumbled feta cheese or soft goat cheese. More texture, more flavor, more YUM.

Warm or Cold? You decide!

One of the best things about this Herbed Quinoa Pilaf if that you can serve it warm, at room temperature, or cold and it’s going to be amazing.

Ingredients for Herbed Quinoa Pilaf

• Quinoa – Prepare your own or grab a bag of frozen quinoa from the freezer section and prepare according to package directions to save time.
• Lemon juice
• Oil – Avocado oil or olive oil are both great options. Extra virgin olive oil infuses this quinoa pilaf with extra flavor and nutrients
• Honey – Use maple syrup or agave nectar to make it vegan
• Garlic powder
• Dried apricots – Fresh apricots will also work
• Green onions
• Almonds – Lightly toasted slivered or sliced almonds for extra crunch and nutty flavor. May substitute pine nuts, if desired.
• Fresh cilantro leaves – Not a cilantro fan? Fresh parsley is also delicious
• Fresh mint leaves – No mint? Substitute your favorite fresh herbs like parsley, basil, tarragon or thyme to taste
• Arugula – Also known as ’rocket’, provides a tart and peppery contrast to the sweet apricots and honey-infused dressing along with a hefty dose of folate and vitamin K. May substitute your salad greens of choice
• Fine salt and black pepper

Instructions for making quinoa pilaf

1. Place the quinoa in a fine mesh strainer and rinse with cool water for 20-30 seconds. Shake the strainer gently after rinsing to remove excess water then transfer the rinsed quinoa to a medium saucepan or pot with lid over medium-high heat along with the water (or broth) and a pinch of salt.
2. Bring just to a boil then cover and lower the heat to a simmer. Cook for 15 minutes or until all of the liquid has been absorbed. Remove from heat and let stand, covered, for 5 minutes before removing the lid and fluffing with a fork. Transfer quinoa to a large bowl and stir every few minutes to release some of the heat.
3. While the quinoa cooks, add the lemon juice, oil, honey, and garlic powder to a small bowl and whisk to combine. Taste and season with salt and pepper. 
4. Add the cooked quinoa to a medium bowl along with the apricots, onions, almonds, cilantro, and mint. Pour dressing over the quinoa and toss gently to combine. Serve over a bed of arugula, if desired. Store any leftovers in the refrigerator in an airtight container for up to 3 days.

How to Prep Quinoa Pilaf Ahead

Meal prepping on the weekend? Have a potluck or picnic and need a dish to pass? You can prep this herbed quinoa pilaf ahead of time by following these steps:

1. Cook the quinoa by following steps 1 and 2. Allow the cooked quinoa to cool slightly before storing in an airtight container with lid in the refrigerator until ready to use (up to 3 days).
2. Prepare the dressing and store in the refrigerator for up to 3 days.
3. Toast the almonds. Allow them to cool completely before transferring to jar with lid (or other airtight container) and store at room temperature.
4. When it comes time to serve, toss the quinoa with the dressing, fresh herbs, arugula, and toasted almonds.

Herbed Quinoa Pilaf: FAQs

• Can this quinoa pilaf be prepped ahead? Yes! This is the perfect dish to prep ahead and assemble when you’re ready to serve. See above for full prep-ahead instructions.
• Isn’t pilaf made with rice? A pilaf can be made with just about any grain. We’ve opted for quinoa because it’s a good source of protein and fiber and has a delightful chewy texture that you don’t get with rice.
• Can I freeze quinoa pilaf? While it’s entirely possible, we don’t recommend it because freezing will affect the texture of the fresh herbs and toasted nuts.
• Can frozen quinoa be used to make pilaf? Absolutely. Frozen quinoa is a convenient short cut that produces excellent results. Just follow the package directions for reheating and proceed with the recipe as written.

How to Serve Herbed Quinoa Pilaf

This quinoa pilaf is incredibly versatile and the perfect accompaniment to just about any grilled or roasted meat, fish or poultry. Try it alongside a perfectly grilled chicken breast or steak or this Grilled Tenderloin with Avocado-Green Sauce.

For a vegetarian option, pair it with roasted or grilled vegetables of choice. Grilled portobello mushrooms are a delicious and hearty option.

Finally, if cheese is the way to your heart, add a sprinkle of salty-briny feta cheese or creamy soft goat cheese for a little something extra!

The photos in this blog post were taken by Rachel Cook of Half Acre House.

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